Thread: Cooking wild Pork

Originally Posted by zeropak

Thanks for the feedback guys, Yep I think the mistake I made with the backsteaks was trying to cook them like venison. For the upcoming chops I will also cooks slow, not on the barbecue and see how that goes.

Uncle George chops.........origonally for mutton but works well with pork too


get out your electric frypan...add tiny bit of oil or fat..tiny..but if its already dirty all the better. turn it on high,add your chopa while the jug is boiling..... lightly brown chops both sides,then completely cover with BOILING WATER...must be boiling or can stuff your cookware. keep adding water till chops are covered or frypan cant hold anymore...stick lid on it and turn on extractor fan and /or dehymidifyer.... leave it alone for 30-40 minutes.....then remove lid and let it continue cooking..after approx 1hr the pan will start to sizzle...dont be impatient,I know the spuds are already cooked and the kids are getting impatient TRUST ME DO NOT RUSH THE NEXT BIT.... when pan is starting to sizzle it means the water is nearly gone..give chops a stir around and flip over...this sizzling at end gives them the nice caramelization....dark yummy coating.... you will know when water is gone competely as fat/oil in bottom of pan will go clear instead of cloudy.......when have nice bit of colour to chops..serve them up and dont forget to put 3-4 paper towels beside each persons plate so can pick up chops and get stuck in then whipe up messy fingers and moush afterwards.
seasoning when start to cook doesnt need to be over done...light sprinkling of whatever you normally put on steak is good.