I’m always on the lookout for new, interesting ways to cook wild game. This spring, I traveled to Peru and learned more about the cuisine of this amazing country. The result is this recipe for Peruvian-inspired Roast Wild Boar with Crispy Potatoes and Aji Huacatay Sauce. The best part is that it’s pretty simple to make – and the end result is nothing short of amazing! If you’re looking for something different to add to your next camp cookout, give this recipe a go. You won’t be disappointed.
When I booked my trip to Peru, I was really thinking about two things… 1) get back to international travel after this painfully long pandemic and 2) visit Machu Picchu.
I made it to Macchu Pichu, but being the food lover I am, I feel completely silly now, not knowing ahead of time how mouth-watering and delicious the food would be. Peruvian cuisine is a blend of indigenous Andean, Spanish and Asian influences, and the end result are tastes like you will find nowhere else in the world.
Must Visit Places for the Foodie in Peru
- Tomo Cocina // Lima: Many Japanese immigrants have settled in Peru and brought the best of traditional Japanese cuisine with them to combine with local ingredients. On my next visit to Peru, Nikkei, or sushi featuring Peruvian ingredients, is ALL I plan to eat. These flavor combinations are some of the best bites I have had… EVER. I was not lucky enough to get reservations at Maido (#3 Best Restaurant in the World), but on the advice of a local found Tomo Cocina. The conch and scallop did not disappoint, and neither did the rooftop views!
- MIL Centro // Moray: Overlooking an Incan archaeological site in Moray is MIL Centro. The brainchild of acclaimed Peruvian chef Virgilio Martinez, the restaurant highlights farm-fresh and indigenous ingredients. I was lucky enough to enjoy their 9-course tasting menu and tour the farm.
- Astrid y Gaston // Lima: Consistently ranked one of the best restaurants in the world, the food here does not disappoint. My favorite bite was the pulpo a brasa, which is a grilled octopus with a spicy peanut sauce. Best yet, head chef Gaston Acurio has also published a cookbook featuring some of the best tastes of his restaurant and the country as a whole.
Now, I know wild boars are not native to Peru, and on my trip, I never saw roast wild boar on a menu once. That said, I am passionate about game meat and prefer it to mass-produced pork, which is more commonly found in restaurants.
What is very Peruvian in the roast wild boar recipe is the Aji Amarillo peppers highlighted in the marinade for the boar and the delicious sauce. Aji Amarillo is a chili pepper used in Peruvian and Bolivian cuisine. It has a fruity, spicy flavor and can be used fresh or dried.
Also traditional to Peru are the crispy potatoes. There are over 4,000 types of potatoes native to Peru. Crisping them with butter in a frying pan is a traditional technique, like you would see in lomo saltado.
Steps to Make Peruvian-Inspired Roast Wild Boar with Crispy Potatoes and Aji Huacatay Sauce at Camp
- At least a day before you plan to eat the boar, make the marinade by combining lime juice, spices, and beer.
- Blend together ingredients for sauce.
- When ready to cook, heat the grill or campfire to medium heat. Have plenty of fuel on hand as you will need to maintain this heat.
- Melt butter in the remaining beer.
- Add pork and marinade to Dutch oven. Cover with butter and beer mixture.
- Braise meat for 1 -1 1/2 hours, basting every 20-30 minutes.
- While meat roasts, cook potatoes in salted, boiling water and then let cool.
- Slice potatoes and add to a pan with oil and butter. Fry until crispy.
- Shred boar and serves with potatoes, sauce, and lime wedges.
This meal is best made in the front country and when you have plenty of time. Start your marinating at least 1 day in advance, and then be prepared to spend time around the fire braising. \
Love wild boar? Me too! Check two of the most popular recipes on this site: Smoked Wild Boar, Tomato Jam Sandwich, and Asian-Flavored Wild Boar Ribs.
Peruvian-Inspired Roast Wild Boar with Crispy Potatoes
Equipment
- Mortar and Pestle
Ingredients
For the boar…
- 1 wild boar shoulder approximately 3 lbs
- 3 limes juiced
- 6 cloves garlic peeled
- 1 shallot minced
- 1 tbsp ginger grated
- 3 tbsp tomato paste
- 3 tbsp aji chili paste
- 1 tbsp ground cumin
- 2 tbsp salt
- 1/2 cup cilantro chopped
- 8 cups beer divided
- 1 cup butter
For the potatoes…
- 2 tbps olive oil
- 1 1/2 lbs Yukon Gold potatoes
For the sauce…
- 2 tbsps olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 cup mayonnaise
- 2 tbsp aji amarillo paste
- 2 tbsp huacatay paste
- 2 tbsp cilantro chopped
- squeeze of lime juice
- salt and pepper
Instructions
Do Ahead…
- Clean and trim fat from boar's shoulder. Place shoulder in a non-reactive (glass or plastic) dish or a plastic bag. Drizzle with lime juice.
- Using a mortar and pestle, crush garlic, shallot, and ginger until it becomes a paste. Mix in tomato paste, aji chili paste, cumin, salt, cilantro, and 1 cup of beer. Rub the marinade over the boar shoulder. Marinate for 24 to 48 hours in a cooler or refrigerator, turning occasionally to ensure even coverage.
- In a small frying pan, saute garlic on low heat until tender. Add to a food processor and blend with remaining sauce ingredients. Chill. Sauce can be made 3 days ahead.
At Camp…
- Heat campfire or grill to 325 degrees F. Melt butter in 7 cups of beer. Transfer boar shoulder and any remaining marinade to a dutch oven. Cover with the butter-beer mixture.
- Braise boar for 2 – 2 1/2 hours or until internal temperature measures 145 degrees F. Baste about every 20-30 minutes.
- While the boar cooks, on a campfire or camp stove, bring a pot of water to boil and add potatoes. Cook potatoes until fully done. Let cool. Cut potatoes into thick slices.
- Heat olive oil and the remianing butter in a frying pan. Turning once or twice, cook over medium heat until crispy on both sides.
- Shred boar shoulder. Serve with potatoes, sauce and lime wedges.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
