This vindaloo made with wild boar shoulder is layered with complex, mouthwatering flavor. I love making dishes like this and enjoying the incredible smells from cooking with whole spices. The Kashmiri chiles can often be found at international markets, but if you can’t get your hands on any just substitute with ⅓ to ½ as many chiles de arbol. Traditionally made with pork, I love the way vindaloo tastes with wild boar shoulder. It has a rich and nutty flavor that I can’t get enough of.
This is one of those dishes that gets even tastier after a couple of days in the fridge. As it sits, you’ll notice oil rising to the surface – this is perfectly normal and part of what makes vindaloo keep so well. It’s great for making a big batch and having it in the fridge for the week whenever you need a quick meal. Vindaloo comes from the region in southwestern India known as Goa, a beautiful beach paradise.
One Of The Most Sustainable Meats You Can Eat
Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.
Wild Boar That’s Outstanding In Flavor
People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.
In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that really outshine conventional pork. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.
- 17 dried Kashimiri chiles
- 2 one inch long cinnamon sticks
- 2 teaspoons cumin seeds
- 5 whole cloves
- ½ teaspoon whole peppercorns
- ½ teaspoon turmeric powder
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut sugar
- ¼ teaspoon nutmeg
- Sea salt
- 2 pounds wild boar shoulder
- ¼ cup ghee
- 4 onions, roughly chopped
- 6 cloves of garlic, minced
- Thumb sized piece of fresh ginger root, peeled and minced
- 2 cups water
- 2 green chiles, seeded and sliced
- ¼ cup apple cider vinegar
- Use a spice grinder or a mortar and pestle to make a powder out of all of the chiles and cumin seeds and half of the cinnamon, peppercorns, cloves and sugar. Pour the mixture into a food processor, or continue in the mortar and pestle and add in the ginger, vinegar and about a tablespoon of minced garlic. Make a smooth paste.
- Chop the wild boar shoulder into one inch chunks. Add the meat into a large mixing bowl and season with sea salt. Add in ½ of the prepared spice paste and combine to coat the meat evenly. Set aside.
- Add the onions to a food processor and make a paste.
- Heat the ghee in a large skillet over medium heat. When the ghee is shimmering, add the onion paste and the rest of the cinnamon, peppercorns and cloves. Cook the mixture for 4-5 minutes, stirring constantly, until the mixture starts to smell amazing. Add in the remaining half of the prepared spice paste and cook for another five minutes.
- Add the wild boar meat into the skillet and cook for about ten minutes until golden brown on all sides. Add the two cups of water to the skillet and bring the mixture to a strong simmer. Reduce the heat to maintain a low simmer. Cover the skillet and cook for about an hour. The wild boar shoulder should be extremely tender.
- Serve over steamed basmati rice and/or with naan on the side. Even better the next day!