Wild Pork Wonton Soup - by Cameron Petley

Serves: 4
Preparation Time: 15
Cooking Time: 25


  • Wild Pork Wonton:
  • 300g wild boar mince
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2cm knob ginger, minced
  • 2 tbsp brown sugar
  • 2 tbsp dark soy sauce
  • 24 wonton wrappers
  • Broth:
  • 1L Campbell’s Real Stock – Chicken
  • 3cm knob ginger, julienned
  • 1 sprig onion, finely sliced
  • 2 tbsp dark soy sauce
  • Salt and pepper
  • 1 carrot, julienned
  • 1 bunch baby watercress for garnish


  1. For the wontons, place mince, onion, garlic, ginger, brown sugar and soy sauce in a bowl. Combine well using your hands. Halve the mixture and roll each half into 12 even-sized balls.

  2. Place a wonton wrapper on a floured bench and place a ball of mixture in the middle. Wet edges of wrapper with a little water, fold and pinch edges together to form a wonton. Repeat until all mixture and wrappers are used.

  3. For the broth, pour Campbell’s Real Stock into a large saucepan and bring to the boil. Add ginger, spring onion and soy sauce, and season to taste with salt and pepper. Turn heat down to a gentle simmer and add wontons, cooking for 7-8 minutes or until cooked through. With a few minutes of cooking time left, add carrot.

  4. Serve immediately in bowls and garnish with baby watercress.


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