Lombo de Javali com Ameixas (Boar Loin with Plums)
Lombo de Javali com Ameixas (Boar Loin with Plums) is a traditional Mozambican recipe for a classic stew of wild pig in a plum and port wine base. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Boar Loin with Plums (Lombo de Javali com Ameixas).
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Ingredients:
1.2kg loin of wild boar (bush pig or warthog in Mozambique)
4 tbsp plum brandy
250ml fumet de caça (hunter's fumet)
8 tbsp single cream
12 ripe plums (bush plums in the original recipe, but use any dark, well-flavoured plum)
250ml port wine
1 cinnamon stick
salt and freshly-ground black pepper, to taste
butter or oil for frying
Method:
Bone, trim and skin the loin of wild boar and season liberally with salt and black pepper.
Heat butter or oil in a large pan, add the boar meat and fry until browned all over. Transfer the meat to a roasting tin then place in an oven pre-heated to 220°C and roast for 45 minutes, or until the meat is cooked, but the centre is still pink. Remove from the oven and set aside to keep warm.
Add the plum brandy and hunter's fumet to the pan juices and boil over high heat, scraping the base of the pan to deglaze, for a few minutes. Stir in the cream then take off the heat and pass the mixture through a fine-meshed sieve.
Pit the plums and cut into the shape of a flower. Add to the sauce mixture along with the port wine and cinnamon then season to taste. Bring the mixture to a boil and cook for 3 minutes then take off the heat.
Slice the wold boar. Arrange the meat slices on plates, garnish with the plum 'flowers', spoon over a little of the sauce and serve immediately accompanied by mashed potatoes.
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