The boys continue their journey through Patagonia, bringing us a recipe on how to make an exquisite roasted wild pig with smoked chutney.
White or pink wine
Wild pig palette
Salt the palette on both sides.
Bring the palette to the grill. Seal on medium heat, 10 to 15 minutes per side.
When it takes color remove it.
Moisture the meat on one side with garlic oil, merkel, fresh thyme, pepper and salt. Repeat the same process on the other side replacing the salt with rosemary.
Close the foil and let cook 25 minutes per side.
To prepare the Chutney:
Peel the apple and pear, wrap in aluminum, make holes to absorb the smoked and bring to the fire along with the onions and chili. Cook until soft.
Remove, chop all and put in hot pot. Add wine and leave until reduced.
Then add apple vinegar, the plum finely chopped, grated ginger, cinnamon and sugar. Cook over high heat until the sugar dissolves.
Let cook on low heat until cooking the fruits and get the desired consistency.
Let stand in container.
Remove the palette from the grill and let it stand for about 10 minutes.
Open wrap and rest for another few minutes before cutting.
Add the sauce and enjoy!
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