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Note: This recipe is not exclusive to Javelina and can be applied to any other meat from the peccary or pig families.
Javelina is famous for its stink, but when cooked right, it can be downright tasty. I like to marinate and braise it until it falls off the bone; and since it stands up really well to strong flavors—it is a perfect candidate for Kimchi Tacos.
Meat
- •2.5 pound Javelina Roast (bone in)
Marinade
- •1 cup soy sauce
- •1 onion
- •1 small apple, finely chopped
- •10 cloves garlic
- •1 inch fresh ginger
- •1/2 cup honey
- •3 green onions, chopped
- •2 teaspoons sesame oil
- •1 tablespoon rice wine
- •1 teaspoon black pepper
Combine all of these ingredients in a bowl. You can marinade this in the fridge overnight, but I like to speed up the process by marinating in a vacuum-sealed bag.
Preheat your oven to 350 degrees Fahrenheit, place Javelina in roasting pan along with the marinade, add enough water to cover the roast and braise for 3-4 hours, until the meat literally falls off the bone. Shred the meat with a fork.
Fixins
- •12 small corn tortillas
- •spicy mayo (mix 2 parts mayo and 1 part your favorite hot sauce or chili sauce)
- •2 cups of kimchi, roughly chopped
- •2 cups raw red cabbage
- •1 cup cilantro, chopped
Heat your tortillas however you see fit and build your tacos with a good helping of shredded meat, some shredded cabbage for crunch, and top with kimchi, spicy mayo, and cilantro.
Enjoy!
Try Sriracha sauce in your mayo mix, awesome with fish tacos……
Trying this tonight with Western North Carolina mountain’s Russian Wild Boar. We will see how it goes.
This recipe rocks with Wild Russian Boar, it was a joy to watch the “anti-hunting” neighbors devour this.
Thanks for showing your cooking chops. Really good episode. Bear cooked in bear fat at the kill site is tremendous, and what you did in this episode, begins to crack the door on what we can do with wild protein. Venison spaghetti sauce is nice and friendly, but if that is all that’s done with this fine meat it’s about like kissin your sister.
WOW I have to say I had a deer hind quarter that I did this marinade with and it turned out phenomenal love it! Already have a wild hog leg were doing next weekend thank you Steven love the show and website