Wild boar with pepper and peach

Preparation	2h
Difficulty	Medium
Game	Boar
Calories	400 - 500
Activity	M 42’, F 59’
People	4
Wine pairing	Verdicchio di Matelica riserva DOCG

Ingredients

G 500 wild boar belly
G 100 water
G 25 soy miso
G 10 vinegar
Spices (mustard, cloves, Sichuan pepper, amchor) to taste
N 4 red peppers

For the peach sauce
N 8 peaches
For the pepper water
N 3 red peppers
G 50 tomatoes

For the marinated peach
N 1 peach
Spice rub to taste

Kcal 472*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the peach sauce, using a juicer, extract the peach juice and reduce it until a thick, glossy sauce is achieved.
Remove the ribs and sinewy parts from the wild boar belly. Marinate the meat in a solution of water, miso, and spices for at least 48 h. Drain it and sear it over a hot grill on both sides. Finish cooking slowly, keeping the meat away from the coals for even cooking.
Roast the 4 whole red peppers on the grill. Once cooked, cool them under running water, then remove the skin, seeds, and white inner parts.
For the pepper water, juice the red peppers and tomatoes, then strain the resulting juice through a fine cloth. Season with salt.
For the marinated peach, cut it into 0.5 x 0.5 cm cubes and let it flavor with a spice rub of your choice.
Plate the peach sauce, add the sliced wild boar belly, and top it with the grilled peppers. Finish the dish with the marinated peach and a few drops of pepper water.

Wild boar with pepper and peach

Ingredients

Preparation

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