Hog to Hangi Food Culture TV show

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we are in hog heaven on this episode of

food culture as we chase wild pigs visit

a wild pig farm and have a choice honey

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I don't know it's a part of the Kiwi

psyche that we shoot a pig or catch a

harp or pool either Cray whatever it is

I love it and because we live in a great

country and there is my food culture

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hidden in the bush near Faraday a couple

of young farmers are rearing what could

only be called free-range wild boars hey

guys look first thanks for the

invitation I just about listed nice you

know this area quite well but you're

stuck in the Brender ones made its

paradise up here no that's how long you

been it twelve we find a property about

eighteen months

yep and with weed shifter happy about

twelve months ago yeah but you sort of

simulate you're both sort of semi locals

that yeah yeah yeah

okay tell me what you're doing because I

find this interesting interesting

because you're actually commercially

breeding creating wild pigs hmm tell me

about that well we got we got asked you

know to breed these the wild pink for

basically the street range market all

but more than the free range yeah so

they could have a wild pull yeah and

we've got the lame to do it the size of

Lent and the pigs are 100% free range

and they're natural so how many acres

everybody is 300 yeah but at the moment

where the pigs are these about 80 acres

okay and we're starting off another

paddock which is going to be about 200

acres yeah it's a feral sized pedak yeah

it is and and and I see the flesh fences

and stuff you've got a fence a sawed-off

yeah yeah it's mainly not not so much to

keep the pigs in don't ya respect

boundaries yeah and so you know for the

pigs so we've got to do it yeah and it's

it's a bush area does it have to be Bush

yeah I mean they don't go excuse you

know I'm from Oakland you know me and

say that you can't have like it if

you've got sheep you think I'm gonna do

pigs yeah no no this they want more pork

so even though the sales that we'll see

but later are they're friendly you know

coming but they've got to be in a

natural environment which is Bush

they've got a free-range forage through

the further bush to get that wild flavor

right etiquette won't work to be genuine

mm-hm do you

have I mean I was watching you before

with one in but with one of the other

animals it's a little bit crooked the

moment and you have this real affinity

with them do you think you'd be doing

this I always wanted to be on a farm but

I don't think I'd be bored we've always

said we've always had things yeah I've

always began to and ever since I was a

young fella yeah

the male's us background as big an ting

as well with your father and also it's

under family we've always had wild pigs

and in pigs around and it's just as

fitted into our lifestyle this is a

bloody great country whatever mmm how's

the market is there a market for what

you guys are growing here and it seems

to be yeah

yeah no I think there is and it'll get

more - yeah the the the free-range

industries are going to pick up yeah

it's got to pick up and I think the wild

boar just hand in hand you know you

can't get any more free ranged and then

the wild thing and you supplement some

of their food don't you yeah yeah so you

have a feeding platform or something

yeah yeah big food Peter gets locked up

during the day because otherwise they'd

be in there all day eating I wouldn't be

outside having all the natural stuff and

being wild yeah gotcha so if the locks

of food paired up and then the same time

every night we start the digger up cuz

we feed with the digger as soon as I

hear that digger start they all come

running just all my kids just like me

really ya know that's a big thing that

the key word that we found us keeping

them knowing who you are and what you're

gonna do for them yeah because then they

do come down to you and they respect you

for it yeah if you don't the pigs have

got no respect and they can be quite

dangerous yeah yeah you'll introduce me

then when we do go down oh yeah I'll

send my son in your face I put me young

don't give you a bit of food in your

pockets you killed of right I mean I'm

familiar with a couple of breeds like

the ridge because they're a dog or

something I raise her back so what have

you got here predominantly most the

peaks here are the blues which I'm off

European lines into European okay which

is which is we're the Walt peak comes

from yeah yeah there's several backs

several bear crosses

basically anything that sits out there

in the bush hunting around as what we're

breeding

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you know I'm a bit of a fan of all the

sport business and there's all sorts of

ways of cooking them and the boys are

just teeing up a bit of a spit roast for

us for later in the day tough all right

spit roasting a wild pig is a great way

to feed a large a social gathering but

there are a few tips to make sure you

don't get embarrassed in front of all of

your guests you will need a whole pig

between 40 to 60 kgs this will feed

about all 20 rugby players or 40

cheerleaders

rub plenty of salt and pepper over the

whole carcass if the pig looks fatty add

a couple of slits in the skin to allow

the fat to render and skin to crackle

basting will also keep the meat

succulent and juicy cooking will take

around 6 to 10 hours depending on the

size of your pig don't be tempted to

rush it as the skin will be tough and

leathery and not only other meat to cook

through to the bone

after the break lance jack and i go

looking for an intruder

you

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although this is a pig farm per se

allowances offered to take us right over

the back we will probably spot a few

wild pigs and Jack my son Ian you've

never shot a pig before I've never shot

a pig before so your new uncle Lance is

going to take us and we're gonna shoot a

pig bro so what do we need to know but

it's quite a bit yeah using firearm so

what we'll do is a little um we'll go

out I'll hold the rifle till we till we

find what we're going to shoot and I'll

load it up for your safety will be on

and I'll brief you on that now so

basically the safety is this one here

we're now put the magazine on I'll clip

that forward and we'll set up the shot

you can then take the gun off me take

the safety off and take the shot means

this will be loaded straight against

straight away so semi-automatic so then

the safety back on and then pass it back

and I'll unload it and and we'll go to

our feet any everybody's safe

sweet sweet

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most Pig hunting is done with a group of

dogs but obviously the dogs don't know

the difference between the stock and the

intruders

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well we have walked the perimeter of the

fan well part of the family they're

trying to find these sort of wild stray

pigs to date no luck but it's probably

because I'm talking too loud but ever

mind we'll hang in there Abraham they

will get they will give me my I have to

say these pig hunters really do you in

there bacon I was naked and ready to

give up when Lance spotted a wild pig

right on the far boundary fence line

well we had a plan and we've achieved

the plan my boy Jack's just finished

high school and he shot his first pig

thanks to Lance and the boys up here we

found a bit of a stray on the outskirts

of the farm and I've got to tell you

it's awesome

and I don't know it's a part of the Kiwi

psyche that we shoot a pig or catch a

Harper ghoul either cray whatever it is

I love it and curse we live in a great

country

and that is my food culture you know as

a father there's a real sense of pride

watching your kids grow into adults you

know it's interesting I'm starting to

see the advantage of having kids well

the boys have singed the pig and just

getting all the hair off it obviously

they've got a bit of man going there and

that's working real good then getting

ready for a hug I can't wait

after the wild pig is sinced it needs to

be dressed and hung for a few days for

the meat to sit it was getting late so

it was back to the farm for our pig on a

spit to do beauty

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well the boys waked on a bit of a spit

first

initengine what is nothing finish wall

cool just slow cooking

and really for us to eat yeah that was a

great day that Jack and I will never

forget that was off home to premiere our

special honey well guys my favorite time

of the day time to eat now we're gonna

have a honey okay or as we say Oh hon

you okay two ways of doing this we can

dig a hole we can light a fire for two

and a half hours we can slowly sit

around and watch the ROPS get hot and

all the rest of it which is fantastic I

love that I do it Christmas times but in

a modern world we would flat-out we have

some alternatives to this okay we have

some alternatives and we're going to use

a more modern style of hanging now we've

got some some moldy potatoes we've got

your basics like your cabbage and stuff

we've also got this Razorback beautiful

vacuum packed pork and it's a fill it

okay two of those now my son's would eat

both of those so we've you've got their

pork some we've got some other wild pork

that Jack took out I suppose

earlier and we've got a couple of rolls

in and we'll work that all on together

it's it's not about adding heaps of

ingredients and all the rest of it it's

it's about getting that lovely smoky

flavor through the manticore sawdust

which is we're going to use and getting

all those flavors to amalgamate together

and sit down and have a proper feed cats

so we're into it so what we're going to

do is we're going to use that every

family should have one the multicolored

how the multicolored works is it has a a

really thick hot plate at the bottom

which serves in this case as our Howie

stone so we're gonna heat that up we're

gonna put a little bit of sawdust and

there put the food in make sure it's

covered correctly by the but you know

boat by the lids then I provide it and

get that smoky flavor to sort of get

around the meat to get through the meat

through the vegetables and everything

and then we'll add some water only a

couple of cups of water and then cover

it up again and then just let it steam

through and IRA can

two to three hours choice / go here we

go the magic ingredient my new car talk

too much spin that up that's all we need

magic ingredient man hookah tea tree

sawdust perfect well bro that looks so

much better what have you done you've

got you yeah bit of a pork flip on the

base now click on the base yeah yep

so our chicken doesn't cook too fast yet

like it did in the wild pork on the

sides all right all right look at that

that deer mate there's a work of art

well picked

now haven't wondered it's a good just do

another skin so and get their window

just another another meal yeah not only

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you know the beauty about this because

my day things were tougher mate we'd

have to sit around the hanging at the

marae and stuff and peel the koomer and

peel the potatoes and all this stuff but

now it's all wash why would you buy a

dirty potato when you buy cleanly

exactly there's no answer to that here

grab the other soda let me my bed can

take it out then take it a bit

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cool okay we've got it all fired up what

we're going to do now is close her off

and for about 20 minutes that sawdust

it's just going to burn up and get the

flavor through all our ingredients here

then after that we'll add water and

everything will be sure it's made okay

we're gonna leave this for a while for

it to cook but check out this mater -

names mark oh he's this awesome Italian

guy check out what he does with some

pork in mango salsa

to get the best out of your mango you go

one slice down this way you turn it

around and you take another slice down

that way yeah now what we do we just

make nice little incision like this

inside the mango and we go up there not

there like this and turn it over hand

after that specially just easy to peel

off like this with your fingers okay

that's about enough onion get a bit of

fresh mint leaves you can use coriander

or Italian parsley or you can use all

three here we go use the garlic and then

chop your chili we're gonna give a

little bit of a zester coming in there

and then we're gonna chop now watch this

trick yeah you get your lemon like this

you go over see how the juice just runs

down not always they add a little bit of

- alarm as well because lime is in

season and let's face it it gives a

really nice beautiful citrusy finish

here with your lemon so adds value to a

lemon a little bit of kosher salt and

finish it all up with a dash of

beautiful extra virgin olive oil and

force to get it all together

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now who said this guy's only good on

radio Paul Holmes old man it's beautiful

give it a go Adam a better oil in your

pan it's nice and hot you grab your

beautiful pork just mandela's on that

and just go like this I love the sound

of says oh the sizzle is where it's at

grab it turn it one side turn the other

one look at that beautiful look at the

caramelization on around the dish

beautiful all the flavors in there now

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now this is where the fun is yeah you

get yourself some beautiful pork

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beautiful harmony SPCA certified

free-range pork with the beautiful mango

tropical salsa delicioso

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you

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okay check out a couple of three hours

mate let's see how it's looking at

smelling fantastic check it out good boy

take your time I take your time line

right there this awesome wish shall we

hit smell-o-vision

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we've got this rolled fill it in you

don't even need a knife now look at that

just the perfect weak piece of pork I'll

just grab a bit of cabbage because I

love cabbage just pop that on the side

because basically we're in gourmet

heaven I'll tell all stops

okay so and have a go we got try the

whirlpool actually one of our tech first

what do you like I'm gonna I'm gonna go

fingers because it's a bit of wild pork

here well at all wild pork but there was

honor taste a bit of this sir let's roll

up here hmm

then just cut it up with the fork mmm

that just amazing excuse me

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none off required mmm

our mild eud way more potatoes beautiful

good to see these back on the table in

New Zealand cherish the old faith thanks

mate but a clue may lie with the skin on

leave the skin on but a kuma nut roll

yeah good stuff is yeah try that back

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yeah I know yeah now you don't need to

speak in your face is it all mate it's

all here it's beautiful it's flavoursome

it's healthy it's just exquisite and you

know basically we live in Paradise taste

it

mom

melt-in-your-mouth might melt in your

mouth

or even better mountain my mouth on the

menu next time on food culture another

Kiwi favorite sausages I mean is the

mortar sizzle