Entree: New Caledonia – Northern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder glazed with coconut and citrus, served with roasted root tubers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 50 min

Additional 35 min

Total 4 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 wild boar shoulder, approx. 5 lb (2.3 kg)
- 3 tbsp (45 ml) coconut oil
- 8 cloves (about 1 7/16 oz (40 g)) garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 stalks (about 1 1/16 oz (30 g)) lemongrass, tough outer layers removed and finely chopped
- 1/2 cup (120 ml) lime juice (about 4 limes)
- 1 cup (240 ml) coconut cream
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) tamarind paste
- 2 tsp (10 g) sea salt, plus extra to taste
- 1 1/2 tsp (3 g) ground black pepper
- 4 sprigs fresh thyme (approx. 0.14 oz (4 g))
- 3 bay leaves (approx. 0.035 oz (1 g))
- 3 lb (1.4 kg) taro or yams, peeled and cut into 2-inch (5 cm) pieces (such as taro)
- 2 tbsp (30 ml) coconut oil for vegetables
- 1 medium onion, sliced (about 5 1/4 oz (150 g))
- 1/4 cup (60 ml) chopped fresh cilantro or coriander
- 1 lime, cut into wedges for serving (about 1 lime)

Show original ingredient measurements

- 1 wild boar shoulder, approx. 5 lb (2.3 kg)
- 3 tbsp (45 ml) coconut oil
- 8 cloves (about 40 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 2 stalks (about 30 g) lemongrass, tough outer layers removed and finely chopped
- 1/2 cup (120 ml) lime juice (about 4 limes)
- 1 cup (240 ml) coconut cream
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) tamarind paste
- 2 tsp (10 g) sea salt, plus extra to taste
- 1 1/2 tsp (3 g) ground black pepper
- 4 sprigs fresh thyme (approx. 4 g)
- 3 bay leaves (approx. 1 g)
- 3 lb (1.4 kg) taro or yams, peeled and cut into 2-inch (5 cm) pieces (such as taro)
- 2 tbsp (30 ml) coconut oil for vegetables
- 1 medium onion, sliced (about 150 g)
- 1/4 cup (60 ml) chopped fresh cilantro or coriander
- 1 lime, cut into wedges for serving (about 1 lime)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine coconut oil, garlic, ginger, lemongrass, lime juice, coconut cream, soy sauce, brown sugar, tamarind paste, 2 tsp (10 ml) sea salt, and black pepper in a bowl to make a marinade.
2. Score the skin/fat of the wild boar shoulder and rub the marinade all over the meat; place remaining marinade in a covered container with the shoulder and refrigerate at least 8 hours or overnight.
3. Preheat oven to 325°F (160°C). Let the shoulder come toward room temperature 30 minutes before roasting. Place thyme sprigs and bay leaves under and over the shoulder in a roasting pan.
4. Add sliced onion and taro/yam pieces around the shoulder; toss the tubers with 2 tbsp (30 ml) coconut oil and a pinch of salt so they roast alongside the meat.
5. Roast covered (tight lid or foil) for 3 to 3 1/2 hours until the meat is fork-tender, basting with pan juices or reserved marinade every 45 minutes.
6. Remove cover, increase oven to 425°F (220°C), and roast 15–20 minutes more to brown and crisp the exterior. Ensure internal temperature reaches at least 145°F (63°C) and that connective tissue has softened.
7. Transfer shoulder to a cutting board and rest 15–20 minutes before slicing. Toss roasted taro/yams with chopped cilantro and adjust salt.
8. Serve sliced boar with roasted tubers, lime wedges, and spoon extra pan sauce over the meat.

1. Combine coconut oil, garlic, ginger, lemongrass, lime juice, coconut cream, soy sauce, brown sugar, tamarind paste, 2 tsp sea salt, and black pepper in a bowl to make a marinade.
2. Score the skin/fat of the wild boar shoulder and rub the marinade all over the meat; place remaining marinade in a covered container with the shoulder and refrigerate at least 8 hours or overnight.
3. Preheat oven to 325°F (160°C). Let the shoulder come toward room temperature 30 minutes before roasting. Place thyme sprigs and bay leaves under and over the shoulder in a roasting pan.
4. Add sliced onion and taro/yam pieces around the shoulder; toss the tubers with 2 tbsp coconut oil and a pinch of salt so they roast alongside the meat.
5. Roast covered (tight lid or foil) for 3 to 3 1/2 hours until the meat is fork-tender, basting with pan juices or reserved marinade every 45 minutes.
6. Remove cover, increase oven to 425°F (220°C), and roast 15–20 minutes more to brown and crisp the exterior. Ensure internal temperature reaches at least 145°F (63°C) and that connective tissue has softened.
7. Transfer shoulder to a cutting board and rest 15–20 minutes before slicing. Toss roasted taro/yams with chopped cilantro and adjust salt.
8. Serve sliced boar with roasted tubers, lime wedges, and spoon extra pan sauce over the meat.