- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 40 minutes
- Effort: easy
- 1kg boneless loin of wild boar, sliced into 5cm x 2.5cm strips
- 1 tbsp tinned black beans or red kidney beans, washed and drained
- 1 tsp crushed garlic
- 3 tbsp clear honey
- 1 tsp salt
- 2 tsp finely grated ginger
- 3 tbsp dry sherry
- 1/2 tsp chinese five spice
- 4 tbsp dark soy sauce
- 3 tbsp peanut oil
- 175 ml hot water
- rice or noodles, tossed with chilli and fresh corianderto serve
1. In a large bowl, mix together the boar strips with the black beans, garlic, honey, salt, ginger root, sherry, five-spice powder and soy sauce.
2. Cover and marinate in the fridge for at least 15 minutes, but ideally for 2 hours.
3. Heat a wok until very hot. Add the peanut oil.
4. Using a slotted spoon remove the boar strips from the marinade (reserving the marinade).
5. Stir-fry the boar strips in the wok until browned on all sides.
6. Add the reserved marinade. Pour the hot water into the marinade bowl, then add the hot water to the wok.
7. Cover the wok, reduce the heat to very low and simmer the boar for 30-40 minutes until the boar is tender, stirring now and then and adding more water if the mixture shows signs of drying out.
8. Serve the boar with rice or noodles tossed with chopped chilli and fresh coriander.
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