Braised Wild Boar Belly

A plate of braised boar belly

Kristine T Pham Photography / Getty Images

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutrition Facts (per serving)
555 Calories
37g Fat
16g Carbs
38g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 555
% Daily Value*
Total Fat 37g 48%
Saturated Fat 12g 62%
Cholesterol 127mg 42%
Sodium 5510mg 240%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 38g
Vitamin C 6mg 28%
Calcium 115mg 9%
Iron 3mg 15%
Potassium 722mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wild boar is similar in taste to organically raised pork, but it has a richer, more meaty flavor. Like regular pork belly, wild boar needs to be braised a good long while. If you can't find wild boar locally, Marx Foods sells all cuts. Since the wild boar supplied by Marx Fine Foods is authentically wild, it should be marinated overnight. Pork belly is all the rage in restaurants, but wild boar belly takes indulgence to another level. 

Ingredients

  • 4 cups water

  • 1/4 cup honey

  • 6 medium bay leaves

  • 4 or 5 sprigs fresh thyme

  • 4 to 5 sprigs fresh parsley

  • 4 cloves garlic, crushed

  • 1 tablespoon whole black peppercorns

  • 1/2 cup kosher salt

  • 2 pounds wild boar belly

  • 4 cups beef stock, homemade or boxed (not canned)

  • 2 tablespoons grapeseed oil

Steps to Make It

  1. Prepare the overnight brining liquid first: In a large pot, combine 2 cups of water with the 1/4 cup honey, 6 bay leaves, thyme sprigs, parsley sprigs, garlic, peppercorns, and Kosher salt over high heat and bring to a boil for 1 minute. Turn off the heat, and add 2 more cups of water. Cool completely.

  2. Put the wild boar belly into a sealable container or glass baking dish, and pour the brine over it. Cover the container or cover the baking dish with plastic wrap, and refrigerate overnight.

  3. The next day, preheat oven to 325 F. Take the wild boar belly out of the brine and pat dry. Discard the marinade and herbs.

  4. Cut the belly into rib-size strips. Score the fatty side with a sharp knife in a cross-hatch pattern.

  5. Heat the oil in a heavy-bottom pot or Dutch oven over medium-high heat. Lay the wild boar belly strips, fatty-side down, and sear, rendering the fat. Use tongs to check that the fatty side has browned, then flip the pieces over, and quickly sear the other side.

  6. Drain out the fat, and deglaze the pot with the beef stock into the pot, using a wooden spoon to scrape up any browned bits from the bottom. The wild boar belly needs to be submerged, so add more beef stock or water as necessary.

  7. Bring the liquid to a simmer, cover the pot tightly, and put it into the oven. Braise for 1-1/2 to 2 hours, until very tender.

  8. Allow the wild boar belly to cool slightly in the liquid. When ready to serve, lay the belly pieces, fat-side up on a broiler pan, and broil until the skin crisps. Alternatively, heat a large skillet over high heat, and add the wild boar strips. Crisp 1 or 2 minutes, then serve.