Tender wild boar meat slow-cooked with mountain herbs, ginger, and native spices.
Wild boar hunting is a traditional practice for many Taiwanese Aboriginal groups, and the meat is celebrated in ceremonial cooking. This stew features slow-braised boar meat that becomes incredibly tender through hours of gentle cooking, infused with medicinal herbs like astragalus, ginger, and red dates that are believed to warm the body and enhance vitality. The depth of flavor comes from the rich boar meat itself, requiring minimal seasoning. This is comfort food in the most authentic sense.
Serves 5
Place boar meat in a pot of boiling water for 3 minutes. Drain and rinse well under cold water to remove impurities.
In a clay pot or heavy Dutch oven, briefly toast ginger slices and dried astragalus until fragrant.
Add blanched boar meat back to pot. Add red dates, angelica root, and water. Bring to boil, then reduce heat to low.
Cover and simmer for 90-120 minutes until boar is very tender and flavors meld. Skim any foam that rises. Season lightly with salt at the end.
Boar meat is leaner and more flavorful than pork; don't overcook or it becomes tough.
The medicinal herbs are essential to the dish's philosophy and flavor.
This stew tastes better the next day as flavors develop.
Use pork shoulder as a substitute
Add mushrooms and bamboo shoots
Include dried shiitake for umami depth
Refrigerate up to 4 days. Flavors improve upon reheating. Freezes well for 3 months.
Wild boar hunting is integral to many Taiwanese Aboriginal cultures, with strict seasonal and ceremonial traditions. This stew represents respect for the animal and connection to ancestral practices.
Yes, though the flavor will be milder. Pork shoulder works, but increase cooking time by 20 minutes.
Specialty butchers, Asian markets, and online retailers carry frozen wild boar meat.
Per serving (300g) · 5 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes