red-cooked wild boar with star anise and dried tangerine peel
rating:I did make this the first time with boar and it was wonderful. But we mostly do it with pork, and it's still utterly delicious.
you can get dried tangerine peel in a Chinese supermarket, if you're lucky enough to live near one. Our local one, in Bristol, is really for Chinese people, but if you look pathetic and ask them for what you want, they will generally help - and they sell tangerine peel.
failing that, you can do your own, as I did the first time I made this - just peel a tangerine, and dry the skin in a very low oven for an hour or so. Works fine.
serves 4
1.5kg skinned and boned leg of wild boar or pork
6 tbsp dark soy sauce
300ml sunflower oil
6 tbsp water
2 tsp sugar
4 tbsp chinese rice wine or dry sherry
25g fresh ginger, peeled and grated
2 medium onions, thinly sliced
4 garlic cloves, finely chopped
5-6 5mm pieces of Chinese dried tangerine peel
2 star anise
2.5cm piece cinnamon stick
1/2 tsp Sichuan peppercorns, dry roasted and ground
cut the wild boar / pork into 4cm pieces. Put them in a bowl with the soy sauce, mix well, and marinade for 20 minutes.
preheat oven to gas 3 / 160C. Heat oil in medium sized ovenproof casserole dish. Remove the meat from the marinade, dry on kitchen towel, and deep fry it in batches until nicely browned.
discard cooking oil, return meat to the casserole dish, add remaining soy sauce and all other ingredients. Cover with a well fitting lid, cook in oven for 1.5 hours until really tender.
sprinkle with fresh coriander (well, we do - Rick doesn't say), and serve with jasmine rice.
2 comments to this
sasha said on 01 Jun 2006 at 08:08:08:
ramtops said on 01 Jun 2006 at 08:23:40:
well, of course, that's where I got it that time. It does work fine with pork - but get a lean cut.
and you can get the tangering peel from Hu Flung Dung (as I always call them) in .. Victoria Street, is it? Opposite where Hartwells used to be.
That looks delicious and I would love to try it, but where do you find wild boar? The butcher around here who used to sell it has closed down.