Sweet and Sour Wild Pork

Put wild pig meat to good use

The problems surrounding wild pigs in Louisiana is nothing new to those of us trying to manage a deer herd. We have all had our fill of trying to regulate them either through trapping, the use of dogs, or even the occasional kill from a deer stand.

Don’t let anyone fool you, these problematic four-legged critters can be quite the treat around the dinner table. Here’s one good way to help put them to use.

INGREDIENTS:

  • 1 cup corn starch
  • 2 ½ cups canola oil
  • 1 tablespoon sesame seeds
  • 1 cup cooked rice

MARINADE:

  • 1 lb pork loin cubed into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 medium egg

SAUCE:

  • 2 teaspoons canola oil
  • 2 teaspoons minced garlic
  • ½ chopped red bell pepper
  • ½ chopped green bell pepper
  • 2/3 cup chopped pineapple
  • ¼ cup granulated sugar
  • ¼ cup rice wine vinegar
  • 2 tablespoons ketchup

PREPARATION: Serves 2

  1. In a bowl, combine all marinade ingredients with the cubed pork. Cover and leave in the refrigerator for 30 minutes.
  2. Place the corn starch in a large bowl and toss the marinated pork chunks until thoroughly coated.
  3. Heat oil to 350°F in a medium sized sauce pan.
  4. Fry the pork for roughly four minutes until the coating is golden brown and the pork is cooked throughout.
  5. Set the pork aside.
  6. Heat canola oil in pan and sauté the garlic until fragrant, then fry the peppers until tender.
  7. Add the pineapple and warm throughout.
  8. Add sugar, vinegar, and ketchup. Stir until incorporated. Bring the mixture to soft boil.
  9. Add the pork to the frying pan and coat everything evenly with the sauce.
  10. Serve over cooked rice.
  11. Sprinkle sesame seeds on top to garnish.

About Jason Thornton 7 Articles
Jason Thornton was born and raised hunting, fishing, trapping, foraging and gardening in south Louisiana. His personal belief is that all of nature’s ingredients are better if you have to work for them. He can be found at EdibleOutdoorsCook.com.

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