Boar BellyTender wild boar meat gets the elegant treatment in this recipe for Braised Wild Boar Belly With Crispy Yukon Gold Potatoes. Photo by , cooking and styling by Chris Tanghe, courtesy MarxFoods.



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May 2009

Product Reviews / Main Nibbles / Meat & Poultry

Wild Boar Recipes

Page 1: Braised Wild Boar Belly With Crispy Yukon Gold Potatoes


CAPSULE REPORT: Why make another pork roast when you can create a truly special meal using wild boar meat, available from a specialty butcher or online from The wild boar is the ancestor of today’s domestic pigs. You won’t find pink skin or a cute curly tail here, though. Wild boars have stuff, bristly fur, range in color from various shades of brown to dark gray and black, and they have sharp tusks. Wild boars are raised on farms in many countries, but true wild boar is trapped in the wild. The meat possesses a slightly sweet and nutty flavor from the pig’s diet of foraged nuts and other foods from the forest. The wildness of true wild boar gives the meat a deeper color, leaner texture, tighter grain and bolder taste than domesticated pork. Wild boar is available in belly, ground, rack, sausage, shoulder and tenderloin. Here, we present two sophisticated boar recipes, using belly and boneless shoulder, courtesy of, and a boar burger from Chicago’s Bull & Bear restaurant.

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Braised Wild Boar Belly With Crispy Yukon Gold Potatoes

This recipe is from Chris Tanghe.


  • 2 pounds wild boar bellies
  • 1 large onion, medium dice
  • 1 bulb fennel, medium dice
  • 2 carrots, medium dice
  • 2 stalks celery
  • 2 cups brown chicken stock
  • 2 cups veal stock
  • 2 sprigs sage
  • 3 Yukon gold potatoes, sliced into ¼ inch rounds on a mandoline
  • 1 teaspoon peanut oil


  1. Preheat oven to 375ºF.
  2. Heat a braising pan on the stovetop over medium heat, add peanut oil when hot.
  3. Liberally season boar belly with salt and pepper. Sear boar belly, skin side down, until golden brown. Turn heat to medium and flip. Sear meat side to golden.
  4. Remove belly. Add onion and fennel, and cook until soft. Add celery and carrot, and cook until soft.
  5. Add sage, veal and chicken stock. Bring to a simmer, stock should almost cover belly. Return belly and put in oven, uncovered. Cook for 2 hours, adding additional stock if necessary.
  6. Remove belly from pan and score fat. Let rest.
  7. Strain braising liquid. Reduce to nape and season.
  8. Heat sauté pan. Add peanut oil when hot. Add potatoes, ensuring a single layer in pan, crisp them until golden, then flip and repeat and season to taste.
  9. Change oven setting to broil and crisp belly, fat side up, to perfection.
  10. Cut belly into 3-ounce square portions.

To Serve

  1. In a serving bowl, add 4 ounces braising liquid.
  2. Layer slices of potato in broth. Place belly on top of potatoes.
  3. Finish with sea salt and fresh herbs.


Continue To Page 2: Wild Boar Ragu With Pappardelle

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