Let me show you how…

When I was young and even much later, it was easy to buy wild boar meat here. There was a stall selling that at the market but these days, it is semi-protected in the sense that the ethnic people can hunt it for their own sustenance and they can sell whatever extra there may be.

I never had a problem cooking the soup version and how it would turn out each time depended on the quality of the meat. My mum used to tell me that it must be very fat (best to buy during the fruit season when it had had a lot to eat) and the hair must be thick and black and long which would mean that it was old enough and would be more fragrant and taste a whole lot nicer.

However, somehow or other, I never managed to get the stewed soy-sauce version right and it did not taste as good as when my mum or my grandma or one of my aunties cooked it a long time ago. Perhaps it was those stainless steel pots, nothing like our old-time super-dented and not-very-nice-looking aluminum or whatever pots…or perhaps it was the gas cooker – the flame would be a lot stronger than the good ol’ kerosene stove that they used in the old days…or perhaps it was the quality of the soy sauce used – I remember they used the made-in-China one that had a lot of coins on the label…or maybe I was too lazy to get rid of the hair so I just sliced off the skin (and the fat) and threw that away. Imagine my delight when I cooked some the other day and was able to replicate what we used to have and enjoy in the family a long time ago. Finally, I got it right!!!

Well, it turned out that I was not the only one! My cousin in Kuching saw my photo on Facebook and she mentioned that she could never get it right either and asked how much water she should add. Water? Oh no, no water! You must not add any water! Come, come…let me show you how to do it!

First, you cut the meat into thick slabs and put it in the slow cooker…

Stewed wild boar 1

Turn the heat on to LOW and let it cook slowly until all the juices and the fat have come out of the meat…

Stewed wild boar 2

This should take an hour or two but if you want it to be nicer, just let it cook slowly for as long as you can.

Then you throw in a bulb or two of garlic – I put in one whole bulb and the other one, I separated the cloves…lots of soy sauce, enough to darken the meat…and say, around three tablespoons of sugar, enough to counter-balance the saltiness of the soy sauce, a handful of peppercorn…and a teaspoon of msg to enhance the taste…

Stewed wild boar 3

Mix everything well together with the meat and turn the heat up to HIGH. Let it continue to cook for as long as you like – the longer you cook, the nicer…and the meat will be much more tender.

There you have it – my version of the stewed wild boar meat in soy sauce…

Stewed wild boar 4

…the way I remember it to be and love so much – so fragrant, so juicy, so tender, so absolutely delicious…

Stewed wild boar

See! No water added!


Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

29 thoughts on “Let me show you how…”

  1. the first few photos looks rather disgusting.. i guess i can never cook lah, because i always find the raw materials and meat kind of scary!! hahaha.. anyway, at least the finished product looks good, i think the gravy must be very nice to go with piping hot white rice~~

    Over-spoilt, over-pampered…and yet you would eat raw oysters which not only look bad but smell awful as well… That has snob appeal, I guess – got class!!!! Memang ada gaya!

  2. look ma, no water! bet this oink tastes mamamia… goes very well with hot steaming rice, two bowls please!

    So you’re currently at Jalan Gunung Tua, Binanga…wherever that is? LOL!!!! Yes, very very nice… You’re telling, mamakucing, this is how it should be cooked – no water, are you? πŸ˜‰

  3. I’ve never had wild boar meat, I know you can get it in the USA though, since there are plenty roaming around. Of course that depends on your location. No free roaming boars where I live.

    I do have a slow cooker, and enjoy using mine almost as much as my much beloved wok!

    You use a slow cooker? Thought you’re vegetarian? What do you cook with it? Carrot and potato stews? Mine is very very strong – can only use to cook meat…and tough meat at that. If used to cook the supermart hormone-injected and chemical feed-fed chicken, it will disintegrate, all come apart – and I will end up with chicken shreds and all the bones. 😦

    1. I use it for beans, soups, casseroles, and stews. I’ve seen some use it for rice also and making breads. I don’t eat seitan (meatless dish) but I’ve read recipes but some use their slow cooker for that.

      I see. I used to use it more when I was working – just dump everything in and there would be food to eat when coming home…but not so much lately since I retired. May use for meat that may be a but too tough if cooked normally on the gas stove.

  4. Wow! I have never seen such *huge* chunks/cuts of wild boar meat – it’s usually the meager slices at restaurants.

    It’s mouthwatering, your cooking, and being able to make wild boar meat tender is a feat indeed.

    I love this style of cooking for pork, would be lovely to taste your dish of wild boar meat. πŸ˜€

    Would love to cook it for you but it is not easy to get hold of the meat these days, so no promises, my friend… Wink! Wink! πŸ˜‰ The ones at the restaurants, they cut into thin strips and cook with a lot of ginger, lemon grass, chili, pepper…and all that absolutely drowned out the taste and what one gets in the end could be any kind of meat…beef or venison or wild boar, they all taste the same. Will never order it when eating out, that’s for sure.

  5. Yes, I love the soya version more to the soup ones but both are nice. The most recent I had the pumba was when u cooked for us and that was few yrs ago! Pathetic right!Lol! A bit like cooking tukar?No add water till all the juice is out…but don’t quote me,no expert on pumba :)!

    Probably…but too kha, Lucy will cook…and I think she uses ginger and five-spice…and so on, not exactly the same.

  6. Fantastic! I feel so hungry now……I had wild boar meat a long long time ago when I was a child. So, no water is required. I remember someone once told me his mum cooked “tau yu bak” just with soya sauce and no water is added. I thought that was strange because it would be too salty. I must try your method but with just good ole pig coz I can’t get wild boar 😦

    I bet it will be nice too. We do it with fresh beef too – just let the juices come out and let it simmer in them till it dries up and it’s done – slice thinly and eat with sauce…say, black pepper perhaps. Nice. No salt, no oil added.

  7. Yeah golden days easier to buy wild boar meat. My papa will then cook his signature dish ‘pork plus beef’ where he cut them into thin slices and fry them. Sorry lah too young to pick up his skill actually lazy should be correct haha.

    Sad that the young never bother to learn from the old and eventually all the skills would disappear and all the nice nice dishes that everyone enjoyed when young would become extinct and heard of no more, and the younger generation would never even have heard of them, all into the alien cuisines, their own culture lost forever! 😦

  8. Wonder how much difference would the price be for the wild vz the tame meat. Guess wild boar meat should be cheaper?

    Cheaper lah? More expensive kah? That is small matter. Main problem is, cannot get…only once in a blue moon.

  9. Sorry don’t even know the price of tame meat though prices varies with different part of the meat. Sorry shall pass this not forwarding this link to Mango tai pui liao haha.

    The wild one was RM5 a kilo when it was easily available, last I managed to get some RM25…but this one from someone I know who went hunting himself, RM19. I hear the tame ones…the price has gone up to over RM30 a kg.

  10. We used to get wild boar easily cos one of my aunt used to give them to us. Cant get them so easily anymore. We like it as a curry.

    From Sarawak? Cooked as curry? What a waste of good delicious wild boar meat! If too young or not that nice, ok lah…we also will cook curry and eat like any other kind of meat. The really good ones, that is a no-no-no!!!

  11. The last pix of the wild boar meat looks great. No water added but I prefer to have a bit of sauce over the meat. Droolinggggggg!!!….

    Got sauce…even after cooking in the slow cooker for hours and despite not adding any water. I did not want to pour the sauce so can see the texture of the meat. The sauce went so well with steaming hot rice…yummmmm!!!! πŸ˜‰

    1. Exactly, my intention of having the sauce to go with the steaming hot rice.. Yummmmmmm!!!……

      Best lah!!! Slurpssss!!!! πŸ˜‰

  12. wow… I never had wild boar cooked like this before.. normally it is either with curry or with lots of ginger… .wonder how this taste like… *hinting for another home cooked dinner* πŸ™‚

    Lots of ginger? Horror of horrors!!!! You think you’re eating dog’s meat kah? I’ve heard people say peninsula wild boar not nice, not like what we have here – different diet, dunno what…so the one there, good for cooking curry only. Here, if too young, not wangi…or sometimes, got unpleasant smell – the best thing to do also is to cook curry…or cook with lots of ginger.

    1. ya wor..usually i had the ones are using curry.

      Tasted once in 1986, friend smuggled (not halal) into teacher-training institute canteen in KL. Did not feel any difference – same as any other meat…like venison cooked curry.

    2. Dog’s meat I havent tried before.. but one time my friend was “tricked” into eating that and he told me that it tasted like the same like other meat and tender too! Aiksss.. I think I wouldnt want to eat that! Yes, the other day the wild boar dish was served with lots of sliced ginger…. it was not bad.. no smell.. hahaha.. actually wild boar is something like the pig meat, right?

      That was what I thought when I tried the ones you people have over there – just like pork, nothing special. Ours here – the good ones – will have a special fragrance and taste – very very nice!

  13. looks a bit like Bak Kut Teh.

    None of the herbal taste…which would actually ruin the wonderful wild boar meat taste, I would think. 😦

  14. Ello you forgot something..guess!!! You have not turned on the freezer yet to get the snow flakes?

    It will appear automatically… I think it is still not December 1st in the US.

  15. My Mom loves the wild boar meat that she could get her hands on in Malacca but I think the shop is now closed for good.

    I doubt I’ll be able to cook for her even though I can buy the raw meat. I’ll end up ruining the whole dish or something else will unexpectedly happen.

    You wouldn’t know unless you try. I think even if you use ordinary pork – cooked this way, it would still be a delicious dish…but not the plain soup version – that one you would depend heavily on the fragrance of the wild boar meat for it to be nice and tasty.

  16. Wah look at the fats!!! My hubby would drool over this!! πŸ˜›
    But for me, so so only.. Cause I am on diet, hehehe xD

    William Shakespeare said: “Have men about me that are fat. Yonder Cassius has a lean and hunry look – such men are dangerous!” Muahahahahahaha!!!! Can always peel off the fat and eat the lean. This one has only a thin layer…and much of it would have melted off during the cooking. I would keep in the fridge for a while and when the layer of oil had solidified, it would be very easy to get rid of it. πŸ˜‰

  17. WOW! This one has actually got a lot of meat in it! YUMS!
    Unfortunately, I will never cook this for myself. haha~~~

    Why not? Well, if you can get hold of any nice, fresh ones there…bring me some. I can cook for you. πŸ˜‰

    1. Don’t think I can get you any jungle pork but I could get you some dabai & buah mawang. =)

      Dabai, no thank you… I think I’ve had enough….and mawang…. I don’t think I’ll be in town and by the time I get back, you would have gone home to Kuching, I guess. Never mind…as they say, it’s the thought that counts. πŸ˜‰

  18. See, you’re not just a pretty face…can cook wild and exotic meat leh. I am game to try this – can have fresh chillies to go with it?

    Have to depend on your luck. Not easy to get…so will have to see if I happen to get hold of any when/if you come…

  19. Last picture got me drooling * wiping off saliva *.The bottom of the meat won’t get burnt without any water? You must have used at least 3/4 bottle of soy sauce for this dish! I’ve cooked pork ribs using this recipe but without any peppercorn recently.It was delicious but not photogenic enough to be posted in my blog.. Hehehe. Must try again

    Not in the slow cooker, no problem at all. The first time, I transferred the meat and everything into a cooking pot to simmer over the gas stove…and I lined the pot with aluminium foil…but unfortunately it leaked…so that needed a bit of scrubbing when cleaning the pot. This second time around, I did it all in the slow cooker – absolutely perfect! πŸ˜‰

    The soy sauce, maybe a cup or less only – only a bit left in the bottle so I went and bought a new one…but it turned out to be more than enough – the new one still unopened right now.

  20. just like ADOBO which I had on lunch yum yum you should be on a cooking show hahahahaa

    They will need special wide-angle lens to be able to fit me in…ans wide screen tv to watch… πŸ˜‰ LOL!!!

  21. i’m a fan of wild boar! i do try to order it in the curries, stews, that we occasionally see in kl πŸ˜€

    We do have that in the restaurants here…but I stay away from those – one reason…dunno their sources and some people say that there are people who poison the animal instead of hunting them down. When raw, the flies would not even go near. Best avoided. 😦

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

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