Warthog Roast with Chilies and Sweet Spices
Description
This can also be made in a potjie pot, the flavour is unbelievable!
Ingredients
3 pounds boneless roast warthog from the leg or shoulder
3 large dried strong (habanero or peri peri chillies) I like my indian chillies
2 teaspoons seeded, minced fresh chilies (any available)
1-1/4 cups dry red wine (your choice)
1/2 cup fresh orange juice
1/4 cup red wine vinegar
4 tablespoons chopped garlic
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 large onions, peeled and thinly sliced
1/3 cup golden raisins
3 large dried strong (habanero or peri peri chillies) I like my indian chillies
2 teaspoons seeded, minced fresh chilies (any available)
1-1/4 cups dry red wine (your choice)
1/2 cup fresh orange juice
1/4 cup red wine vinegar
4 tablespoons chopped garlic
2 tablespoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
2 large onions, peeled and thinly sliced
1/3 cup golden raisins
Methods/steps
Trim all excess fat and sinew from roast
Remove stems and seeds from dried chilies
Rinse and place in a sauce pan with water to cover
Bring to a boil, then remove from heat and allow to sit for one hour
Drain
Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth
Scatter half the onion and raisins in a roasting pan and place the boar roast on top
Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast
Cover tightly and bake in a preheated 350?c oven until piggy piggy is very tender, 3 to 4 hours
Remove stems and seeds from dried chilies
Rinse and place in a sauce pan with water to cover
Bring to a boil, then remove from heat and allow to sit for one hour
Drain
Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth
Scatter half the onion and raisins in a roasting pan and place the boar roast on top
Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast
Cover tightly and bake in a preheated 350?c oven until piggy piggy is very tender, 3 to 4 hours
Additional Tips
This can also be made in a potjie pot, the flavour is unbelievable!
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