red-cooked wild boar with star anise and dried tangerine peelrating:
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.
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.