Tine BA, Oslo, Norway, www.jarlsberg.com Yield: 6-8 servings NAFOOD.COM CARIBBEAN PORK ROAST Jason Weiner, co-chef/owner, Almond, Bridgehampton, N.Y., www.almondrestaurant.com Yield: 4 servings 1.1 lbs. Boneless Wild Boar Neck, small diced (North American Import & Export Co.) Salt and freshly ground black pepper, to taste 1 oz. extra virgin olive oil 1 T. butter 1 small Spanish onion, minced 1 small carrot, minced 1 T. garlic, minced 1 pinch red pepper flakes 2 fresh Roma tomatoes, medium diced 1 T. high-quality tomato paste 1/2 c. veal stock 4 portions fresh pasta, rolled thin and cut by hand (1 1/2” wide) 1 oz. heavy cream 1 T. high-quality red wine vinegar 1 t. parsley, chopped 1 T. Parmigiano-Reggiano, grated Method (1) Heat medium-sized saucepot over high heat. Season boar generously with salt and pepper. When pot is quite hot, add boar, oil and butter. (2) Allow meat to brown thoroughly, then add onion and carrot. Reduce heat, and sweat vegetables until lightly caramelized, then add garlic. (3) When garlic releases its aroma, add red pepper flakes, tomatoes and tomato paste. Cook for another few minutes, then add veal stock; cover, and barely simmer for 30 minutes or until boar is tender. (4) Drop pasta in boiling salted water. Add cream and vinegar to ragu; turn up heat. When pasta is done, add to ragu. Top with parsley and Parmigiano-Reggiano to finish. (5) Adjust seasoning and consistency if necessary; if ragu is too thick, splash a little pasta water into it. Serve immediately. Wine pairing: A marvelous Merlot blended with a good dollop of Syrah, Northwest Cellars Intrigue 2005 (Washington) is a grand match for the earthy richness of the boar. WILD BOAR RAGU WITH PAPPARDELLE 1/2 c. celery, chopped 1/2 c. scallion chopped 1 garlic clove, minced Oil, as needed 2 T. extra virgin olive oil 2 c. cooked rice 1 large ripe banana, chopped 1 c. Jarlsberg cheese, shredded 1/2 c. crushed pineapple, drained 1 t. grated lime peel, 2 T. lime juice 1/4 t. ground ginger 5 lbs. pork loin 1⁄2 c. light brown sugar, firmly packed 2 T. rum (or substitute apple juice) Slices lime, pineapple and coconut, for garnish Method (1) In large skillet, cook celery, scallion and garlic in oil until celery is tender. Remove from heat; blend in olive oil, rice, banana, Jarlsberg, pineapple, lime peel and juice, and ginger. (2) Cut pockets into front of loin at 1” intervals. Spoon filling into pockets, setting aside any remaining filling. (3) Place pork loin in shallow baking pan filled with 1/2 c. water. Roast, covered, at 325°F, 25 minutes per pound. In oiled ovenproof dish, bake any remaining filling for last 1/2 hour with roast. (4) Mix brown sugar with rum. During last 1/2 hour, uncover roast and brush with brown sugar and rum mixture. Before serving, garnish with lime, pineapple and coconut slices. Wine pairing: With peach and pear flavors, a crisp, rich Seven Hills Pinot Gris 2007 (Oregon) is a knockout with the tropical flavors of the Caribbean pork. www.chefmagazine.com June 2009 | 27