larrysogla
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This could be a sticky with Jesse's permission.........to help all of us who harvest wild hogs on an adventure at the dinner table with winning recipes from around the world as Jesse's is a global internet website.
To start off.........it would be a good idea to start on a "brand new" recipe with only a small amount of hog meat(about 1 lb.) as the particular recipe may not be to your particular regional taste(remember that what tastes good is VERY individual and also regional in acquired taste).
I will start with the Filipino adobo pork recipe..........in the good old days I would crush 2 medium size garlic clove and chop one onion and 1 teaspoon of round black pepper and toss the whole thing into a Chinese wok(a large concave shaped aluminum frying pan) with 2 lbs. of pork meat cut into 1 inch cubes, pour 3 cups of water and 3 table spoons of plain vinegar and 4 cubes of Knorr chicken bouillon. Cover and slow boil it until the pork is "fall off the bone" tender but always make sure that there is 1 cup of liquid left in the wok. Remove and drain the garlic and fry it into 1/2 cup of vegetable oil until light brown in a separate frying pan......then pour the oil and light brown garlic back into the wok with the pork meat and the 1 cup liquid left from the slow boiling and add 3 table spoons(or more to suit to taste) of soy sauce(DON'T use the mushroom based soy sauce.....use the regular soy sauce made from soy beans) and then simmer the concoction for 15 minutes and then serve over hot white rice. The easier way is to buy at the Oriental market(Chinese, Filipino or Thai markets) these "Mama Sita" brand ready made adobo sauce packet and follow the directions and just adjust the soy sauce to suit to taste and enjoy.
myfriendis410 has a superb mouth watering soon to be world famous recipe and I am quoting it here..........."The best though is schnitzel: pork loin, cut into one inch medallions, remove all fat and fel (silverskin), pound to one eighth inch or less, dipped in egg/milk, rolled in bread crumbs and sauteed in olive oil for two minutes a side. That's the best of all!"
What is yours?.............fire away!!......but be aware it could become some soon to be world famous recipe..............Touche!!
To start off.........it would be a good idea to start on a "brand new" recipe with only a small amount of hog meat(about 1 lb.) as the particular recipe may not be to your particular regional taste(remember that what tastes good is VERY individual and also regional in acquired taste).
I will start with the Filipino adobo pork recipe..........in the good old days I would crush 2 medium size garlic clove and chop one onion and 1 teaspoon of round black pepper and toss the whole thing into a Chinese wok(a large concave shaped aluminum frying pan) with 2 lbs. of pork meat cut into 1 inch cubes, pour 3 cups of water and 3 table spoons of plain vinegar and 4 cubes of Knorr chicken bouillon. Cover and slow boil it until the pork is "fall off the bone" tender but always make sure that there is 1 cup of liquid left in the wok. Remove and drain the garlic and fry it into 1/2 cup of vegetable oil until light brown in a separate frying pan......then pour the oil and light brown garlic back into the wok with the pork meat and the 1 cup liquid left from the slow boiling and add 3 table spoons(or more to suit to taste) of soy sauce(DON'T use the mushroom based soy sauce.....use the regular soy sauce made from soy beans) and then simmer the concoction for 15 minutes and then serve over hot white rice. The easier way is to buy at the Oriental market(Chinese, Filipino or Thai markets) these "Mama Sita" brand ready made adobo sauce packet and follow the directions and just adjust the soy sauce to suit to taste and enjoy.
myfriendis410 has a superb mouth watering soon to be world famous recipe and I am quoting it here..........."The best though is schnitzel: pork loin, cut into one inch medallions, remove all fat and fel (silverskin), pound to one eighth inch or less, dipped in egg/milk, rolled in bread crumbs and sauteed in olive oil for two minutes a side. That's the best of all!"
What is yours?.............fire away!!......but be aware it could become some soon to be world famous recipe..............Touche!!
ig-laughing: my favorite way may be the simplest, although I love a good applewood smoked backstrap or ham or maybee the choriso or italian sausage w/venisson from my butcher but the standby is to take chops or backstrap steaks marinade in teriaki (for as long or as little as you'd like) for a couple hrs to overnite sprinkle w/ garlic powder, onion powder, cosher salt and cracked pepper. cut pinapple rings and grill to med or med rare:stir pot: I grill the pinapple with the chops and serve with wild rice, salad and a glass of pinot yummm.
