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Hunger for the Wild


Series 1 Episode 2 - Cider Braised Wild Boar Belly

Cider Braised Wild Boar Belly w/ Kumara Corn Mash & Sautéed Apple

Serves 8 Main Course

Step 1.

Cider Braised Wild Boar Belly


1.5 kg  Wild Boar Belly ( ribs removed )
500g  Onion ( rough chopped)
250g  Celery ( rough chopped)
50g  Garlic Cloves ( rough chopped)
2 Cups  Cider ( sweeter, rather than dry )
1 and a half Cups Chicken Stock
2 Cups  Beef Stock or Demi Glaze
1/3 Cup Fresh Rosemary Leaves
50g  Butter
50g  Flour


Firstly turn on your oven to about 130 degrees C.

For the boar belly, cut into portion sized pieces. Heat up a skillet, season the belly with salt and pepper and sear on each side until caramelized. Place in roasting dish or ovenware dish.

While the skillet is still on the heat, add the onion, celery and garlic. Cook the vegetables for 10 minutes or so until they begin to color up. Now pour over the cider and chicken stock, deglaze the skillet and pour it all over the Boar Belly.

Finish by adding the beef stock, or better still the demi glaze, and sprinkle over the fresh rosemary leaves. Cover with tin foil and place in the oven. Check after 2.5 hours and then in half hour intervals.

The boar belly is ready when it is tender and falls apart with a fork. Once cooked, remove the belly and place in a suitable oven proof dish. Now strain off the braising liquid and discard the vegetables.

In another saucepan, place on the heat and melt the butter, then add the flour. Now whisking all the time pour in the braising liquid and whisk until the sauce thickens. Check the seasoning then pour the sauce over the braised boar belly. Refrigerate until required.

Step 2.

Sauteed Apples


3x   Cooking Apples (Granny Smith or similar)


Place a half filled saucepan of water on the heat and bring up to a rolling boil. Peel the apples and slice each into 8 pieces, discarding the core. Place in the boiling water for two minutes until slightly soft. Strain off the apple and hold until required.

Step 3.

Kumara Corn Mash


1.2kg  Golden Kumara ( peeled )
50g  Butter
1/3Cup  Milk
4 x Whole Corn Cobs
Salt and Pepper to season 


Place the chopped Kumara in a suitable saucepan and cover with cold salted water. Place on high heat and bring up to the boil.

Place another saucepan on the heat with salted water and once that begins to boil add the 4 shucked corn cobs. Cook these for 10 minutes then turn off the heat.

Once the kumara is soft, strain off the water, add the butter and milk, and mash until smooth. Now slice off the corn kernels from the 4 cobs and fold into the mashed kumara.
Check seasoning and add salt and pepper to taste.

Step 4.

Plating  and Serving


-  Braised Boar Belly
-  Kumara and Corn Mash
-  Cooked Apple Slices
-  Butter


Place the boar belly in a hot oven and bring up to heat. Likewise heat up your kumara and corn mash. For the apple place a sauté pan on medium heat and sauté your par-cooked apple slices in butter until golden.

To serve, place a good amount of kumara and corn mash  in the centre of each plate. Top the mash with a portion of the braised belly, then garnish with the sautéed apple pieces. Spoon around the extra sauce to finish. A great accompaniment with this dish would be a large bowl of steamed watercress.