Sweet and Sour Wild Pork

Sweet and Sour Wild Pork


By Jason Thornton

IG: @edible_outdoors_cook
Website: edibleoutdoorscook.com

Serves: 2
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

The problems surrounding wild pigs in Louisiana is nothing new to those of us trying to manage a deer herd. We have all had our fill of trying to regulate them either through trapping, the use of dogs, or even the occasional kill from a deer stand. Don’t let anyone fool you. These problematic four-legged critters can be quite the treat around the dinner table. The good news is they are available to hunt year-round in most states. This will help keep your freezers stocked with pork and keep the rust off your hunting skills in the off-season.  This traditional Chinese dish is easy to make and is sure to impress your family and friends.


  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 medium egg
  • 1 pound pork loin, cubed into bite-size pieces
  • 1 cup cornstarch
  • 2 1/2 cups canola oil + 2 teaspoons
  • 2 teaspoons minced garlic
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 2/3 cup pineapple, chopped
  • 1/4 cup granulated sugar
  • 1/4 cup rice wine vinegar
  • 2 tablespoons ketchup
  • 1 cup cooked rice
  • 1 Tablespoon sesame seeds


  1. In a large bowl, whisk together salt, soy sauce, and egg.  Place the pork in the bowl and toss well to coat. Cover and marinate in the refrigerator for 30 minutes.
  2. Place the cornstarch in a separate large bowl, add marinated pork chunks, and toss well until thoroughly coated.
  3. In a medium saucepan, heat canola oil to 350 degrees F.
  4. Fry the pork for about 4 minutes until the coating is golden brown and the pork has reached an internal temperature of 160 degrees F. Remove pork and set aside.
  5. In a large frying pan, heat remaining 2 teaspoons of canola oil and sauté the garlic until fragrant, then add the bell peppers and fry until tender.
  6. Add the pineapple and warm throughout.
  7. Add sugar, rice wine vinegar, and ketchup. Stir until incorporated. Bring the mixture to a soft boil.
  8. Add the cooked pork to the frying pan and coat everything evenly with the sauce.
  9. Serve over cooked rice.
  10. Sprinkle sesame seeds on top to garnish.

*Chef’s note: The wild pork can be substituted with chunks of wild turkey breast.

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