WILD BOAR CURRY

Many Sundays ago, Hubby and I were doing some grocery shopping at the wet market. While waiting for our Chee Cheong Fun (flat rice rolls) to be packed, I spotted the butcher at the opposite stall diligently slicing the meat off a big hairy pork thigh. The pork skin is much darker than the normal pig, with long and coarse hair all over. Not a pretty sight at all but I was salivating...cos I knew exactly what to do with the wild boar meat!

My first attempt in cooking wild boar curry was back to more than a year ago when father-in-law gave us some raw wild boar meat. Hubby, who was determined to show off his cooking skill and I, who think (and still do) that can do better than him ended up having a competition. You can read all about it here.

If not mistaken, half a kilo costs about RM10. Not too sure if it was a fair deal but 1/2 kilo sees like a lot.


And now for the curry wild boar recipe, please note that I have no recipe to follow so this is based on my imagination on how it should be cooked.

First of all, wash and pat dry the meat. Cut it into thin slices and marinade with:
2 tablespoon ginger juice
2 teaspoon of soya sauce
2 teaspoon of corn flour
A dash of fish sauce
A dash of black pepper powder


Other ingredients:
4 cloves garlic - chopped finely
1 big onion - sliced thinly
6 pieces of birds' eye chilies - the more, the spicier
1 tablespoon cumin powder
1 tablespoon fennel powder
3 tablespoon curry powder for meat
6 stalks of curry leaves
4 stalks of lemongrass - approximately 4 inches long


With the all the ingredients ready, now it's time to fire up the wok! Using about 4 bowls of cooking oil, deep-fry the marinated pork for about one to two minutes. Remove and drain well. Going through the hot oil will produce softer and much tender meat so it's worth the effort. Otherwise you may skip this step and stir-fry the pork with the rest of the ingredients instead.


With about 2 tablespoons of cooking oil, sauteed the chopped garlic, sliced onion, chillies, lemongrass and curry leaves until you can smell a wonderful aroma imparted from all the ingredients.


Next, put the pork back into the wok together with the spices (cumin, fennel and curry powder), sugar and salt for seasoning. Sprinkle about 3 tablespoons of water onto the wok and toss it well for about 3 minutes.


Lastly, do make sure you cook some white rice to go with the dish!!!