Re: Wild pig cooking ideas?
We do this in Cambodia. Called Kaw Sach Jrook & Pong Tear.
1.5 lb pork, cut into big chunks (just a little bigger than bite size because you are going to braise it for awhile)
1 small onion, diced
2 tablespoons sugar
1 can of Coco Rico or Coconut Juice (not to be confused with Coconut Milk)
1 tablespoon whole peppercorn, crushed (optional)
1 can of quail eggs in water or brine (yields about 20 eggs) or hard boiled eggs (qty depend on your liking)
6 tablespoons fish sauce (more of less adjust to taste)
First start out by making the caramel sauce. Heat pot to medium-high and add 2 tablespoons sugar to pot with about 1/4 cup water. The water should coat the sugar. Stir until the sugar is mixed and dissolves. It will then start to caramelize and you want to continue to stir probably about 5 minutes. When it turns dark, add the pork and coat the pork with the caramelized sauce.
Next, add the diced onions, black pepper (if using), half of the coconut juice and enough water to cover about 1 inch over. Then add the fish sauce and stir to combine. If you like sweeter meat, you can use additional coconut juice in lieu of the water. Cover the pot and bring to a boil for about 2-3 minutes then turn the heat to low and simmer for at least 30 minutes. I did mine for an hour. This helps tenderize the pork and allows the flavors just to really come together. Taste and adjust sugar or fish sauce if necessary.
About 10-20 minutes before serving, add the quail or hard boiled eggs. Be careful not to break the eggs and be sure that the sauce fully coats the eggs. Serve with rice.