Hong Kong Style Sweet & Sour Crispy Wild Boar Tenderloin

I have loved Chinese takeout food since I was a kid. This homemade version of sweet and sour pork uses wild boar tenderloin, and it turns out absolutely delicious. It would be great with heritage pork, too, or with chunks of chicken! Double dipping the meat in flour during the dredging process helps it turn out extra crispy, and the sauce thickens up perfectly to coat every piece. Serve over freshly steamed rice for the yummiest bowl of comfort food you’ve had in ages! The ideal dinner for watching a great movie snuggled under some blankets.

Also Read: How To Make A Delicious Oven Roasted Wild Boar Rib Rack

Hong Kong Style Sweet & Sour Crispy Wild Boar Tenderloin - Beck & Bulow

One Of The Most Sustainable Meats You Can Eat

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Old World Butchery Is The Key To Delicious Wild Boar Meat

People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.

Also Read: Wild Boar Tenderloin Sandwich With Fig & Onion Sauce

In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that really outshine conventional pork. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this. Our wild boar meat is unparalleled in flavor because we work with small-scale, species specific master butchers who know how to properly process this meat.

Hong Kong Style Sweet & Sour Crispy Wild Boar Tenderloin - Beck & Bulow

Ingredients:

  • ½ cup agave syrup
  • 6 tablespoons rice vinegar
  • 4 teaspoon coconut aminos
  • 3 tablespoons tomato paste
  • 1 teaspoon oyster sauce
  • 3 tablespoons pineapple juice
  • 1 ½ tablespoon cornstarch
  • 2 tablespoons water

Also Read: Easy Southern Barbecue Pulled Wild Boar Tenderloin Recipe

For the wild boar:

  • 1 ½ pounds wild boar tenderloin, sliced into bite sized chunks
  • Sea salt & freshly ground black pepper
  • ¾ cup flour
  • ⅓ cup cornstarch
  • 2 large eggs
  • 2 cups oil for frying
  • 1 tablespoon bison tallow
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger (peeled)
  • 1 medium onion, chopped
  • 1 chopped bell peppers
  • 1 cup pineapple chunks
  • 2 medium green onions, chopped
  • 1 teaspoon toasted sesame seeds

Hong Kong Style Sweet & Sour Crispy Wild Boar Tenderloin - Beck & Bulow

Also Read: Pan Fried Wild Boar Shoulder Cutlets With Fresh Salad

Instructions:

  1. Mix together the agave nectar, rice vinegar, coconut aminos, tomato paste, oyster sauce, and pineapple juice. Whisk to combine and set aside.
  2. Stir together the 1 ½ tablespoons cornstarch and 2 tablespoons water in a small bowl and set aside.
  3. Season the chunks of wild boar meat with sea salt and freshly ground black pepper.
  4. Set up a dredging station. In the first bowl, whisk together the ¾ cup flour and ⅓ cup cornstarch. In the second bowl, crack the eggs and lightly beat them.
  5. Coat the chunks of wild boar meat. Dip them in the flour first, shaking off any excess. Then, dunk them in the egg wash. Finish each piece off with a second coating of flour. Set the coated pieces of meat aside on a plate.
  6. Heat the two cups of oil for frying (avocado oil works well) in a large skillet or wok over medium-high heat. When the oil reaches 350 degrees Fahrenheit, fry the meat, working in batches. They should be golden brown in color and cooked all the way through (this should take about 5-6 minutes per batch). Set the cooked meat aside on a plate lined with paper towels to absorb any excess oil.
  7. Discard the frying oil (pour it into a jar to cool before disposing). Wipe out the skillet.
  8. Melt the bison tallow in the skillet or wok over medium-high heat. When hot, Add in the chopped onions. Cook for about a minute, then add in the garlic and bell peppers. Cook for 1-2 minutes, stirring frequently. Add the pineapple chunks (drained) to the skillet and cook for another minute, stirring frequently.
  9. Add the wild boar meat to the skillet and stir to combine. Pour in the prepared sweet and sour sauce, coating everything evenly. Bring to a boil.
  10. Stir in the reserved cornstarch mixture one tablespoon at a time. Stir for about a minute until the sauce thickens considerably.
  11. Remove from the heat and garnish with sliced green onions and toasted sesame seeds. Serve over steamed rice and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

code

Share via
Copy link
Powered by Social Snap