Wild Boar In Groundnut Sauce Or Pork Recipes

WILD BOAR COPPA STEAKS

Steps:

• For the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and set aside.
• For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one wild boar coppa steak in the center of the plastic wrap and top with another sheet. Pound the steak with the flat side of a meat mallet, starting in the center and working your way to the edges, until the steak is about 1/2 inch thick. Repeat with the remaining steaks. Layer the steaks in a baking dish and season with salt and pepper. Add the marinade between the layers. Cover and refrigerate for at least 3 hours and up to overnight.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Grill the steaks over direct heat, flipping every few minutes, until cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the bias and serve with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
• Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

PORK TO TASTE LIKE WILD BOAR

Steps:

• Combine all the ingredients except the pork, stock, olive oil and flour in a large saucepan and simmer for five minutes. Cool.
• Score the fat on the pork to allow the marinade to seep in. Put the pork in a large non-aluminum container and cover with marinade. Cover and leave refrigerated or in a cool place for four days, turning occasionally.
• Preheat oven to 325 degrees. Remove the meat from the marinade. Wipe it dry.
• Heat the oil in a large, heavy braising pan and brown the meat on all sides. Meanwhile, in a separate saucepan bring the marinade and its vegetables to boil.
• Remove the meat from the braising pan and stir in the flour. Gradually add the marinade through a strainer. Stir until smooth and add enough stock to make a thick sauce. Return the meat to the pan.
• Cover and cook for 3 to 4 hours, or until pork comes away from the bone. Transfer to a heated serving dish.
• Pour off excess fat from the sauce and pour the sauce into a small saucepan. Bring to boil and reduce slightly. Correct seasoning.