Put wild pig meat to good use
The problems surrounding wild pigs 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.
- 1 cup corn starch
- 2 ½ cups canola oil
- 1 tablespoon sesame seeds
- 1 cup cooked rice
- 1 lb pork loin cubed into bite size pieces
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1 medium egg
- 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
- In a bowl, combine all marinade ingredients with the cubed pork. Cover and leave in the refrigerator for 30 minutes.
- Place the corn starch in a large bowl and toss the marinated pork chunks until thoroughly coated.
- Heat oil to 350°F in a medium sized sauce pan.
- Fry the pork for roughly four minutes until the coating is golden brown and the pork is cooked throughout.
- Set the pork aside.
- Heat canola oil in pan and sauté the garlic until fragrant, then fry the peppers until tender.
- Add the pineapple and warm throughout.
- Add sugar, vinegar, and ketchup. Stir until incorporated. Bring the mixture to soft boil.
- Add the pork to the frying pan and coat everything evenly with the sauce.
- Serve over cooked rice.
- Sprinkle sesame seeds on top to garnish.
The post “Sweet and Sour Wild Pork” first appeared on LouisianaSportsman.com.
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