- 4
Ingredients
- 4 SERVINGS
- Once boar of the four-legged variety soaks in this martini-inspired marinade, the meat of this beast is tamed, tender, and flavorful.
- • 2/3 cup mirin (available at Asian groceries and some supermarkets)
- • 1/3 cup gin
- • 12 juniper berries, bruised
- • 2 teaspoons Chinese five-spice powder
- • 1 1/2 pounds lean boar, cut form leg, silver skin and fat removed, cut into 3/4-inch-wide stir-fry strips
- • 1 tablespoon peanut oil
- • 1 medium onion, thinly sliced
- • 1/2 pound shiitake mushrooms, wiped clean, stems removed, and cut into thick slices
- • 1/4 cup duck and veal demi-glace
- • 1 cup coconut milk
- • 1 tablespoon pomegranate molasses (available at specialty food stores)
- • 1 (10-ounce) package wide rice noodles, cooked according to package directions and drained
- • Coarse salt and freshly ground black pepper to taste
- • 1/4 cup torn cilantro or basil leaves
Preparation
Step 1
1. Combine mirin, gin, juniper berries, and five-spice powder in a resealable plastic bag or bowl. Add boar, turn to coat, seal or cover, and refrigerate for at least 8 hours, or up to 2 days.
2. Lift meat from marinade and blot dry on paper towels. Strain and reserve marinade.
3. Heat a wok over high heat. Add about ½ tablespoon of the oil and rotate pan to cover with it. When oil is almost smoking, slowly add pieces of boar so that meat quickly browns rather than steams, 4 to 5 minutes, stirring often. Remove meat from wok with tongs or a slotted spoon and set aside.
4. Add remaining ½ tablespoon of oil and onion. Stir-fry until onion is light brown, 2 to 3 minutes, separating slices into rings. Add shiitake mushrooms and cook until wilted.
5. Pour marinade along with demi-glace into wok and bring to a boil. Cook until reduced by half, then stir in coconut milk and pomegranate molasses. Stir in meat and rice noodles, season with salt and pepper, and simmer until heated through. Sprinkle with cilantro and serve.