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Cinghiale in agrodolce (Sweet and Sour Wild Boar) Recipe

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Cinghiale in agrodolce (Sweet and Sour Wild Boar)
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Ingredients

  • 1 kilo (2 lbs) wild boar meat (or pork shoulder), cut into chunks
  • 500 ml (2 cups) red wine
  • 250 ml (1 cup) red wine vinegar
  • 1-2 cloves of garlic, slightly crushed
  • 4-5 cloves
  • 25g (1 oz) bittersweet chocolate
  • 100g (4 oz) prunes, soaked in red wine until soft
  • 50g (2 oz) candied orange and citron (optional)
  • 1 kilo (2 lbs) wild boar meat (or pork shoulder), cut into chunks
  • 1 onion, finely chopped
  • Olive oil or lard
  • For the marinade:
  • 500 ml (2 cups) red wine
  • 250 ml (1 cup) red wine vinegar
  • 1 onion, peeled and roughly chopped
  • 1-2 carrots, peeled and roughly chopped
  • 1 stalk of celery, roughly chopped
  • 1-2 cloves of garlic, slightly crushed
  • 1 bay leaf
  • 1 sprig of marjoram (or thyme)
  • 4-5 cloves
  • 4-5 whole peppercorn
  • To finish the dish:
  • 2 Tbs sugar
  • A splash of red wine vinegar
  • 25g (1 oz) bittersweet chocolate
  • 100g (4 oz) prunes, soaked in red wine until soft
  • A handful of pinoli nuts
  • 50g (2 oz) candied orange and citron (optional)

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