Wild boar has more flavor than tame pork. It has to be tenderized a bit, but that’s easily accomplished with an onion-juice marinade. You can use pork or beef medallions instead of boar and any type of cubed vegetables. This recipe makes about 6 skewers.
Serves 4
Ingredients
- 1 pound wild boar medallions or pork tenderloin
- ½ cup each cubed white onion, red bell pepper, and green bell pepper
Marinade
- ⅓ cup xylitol (or coconut sugar or brown sugar)
- ½ cup low-sodium soy sauce or tamari sauce
- ¼ cup onion juice
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon rock salt
- ¼ teaspooon white pepper
Chef’s note: To make the onion juice, run two whole onions through a juicer to get the amount you need. If using wooden skewers, soak them in water for at least half an hour before threading.
Directions
1. Cut the medallions into 1-inch cubes.
2. Make the marinade: Mix all the marinade ingredients in a bowl.
3. Add the boar, cover, and marinate in the refrigerator for 1–2 hours.
4. Remove the meat from the marinade and alternately thread the meat and vegetables onto metal or wooden skewers.
5. Grill the skewers over medium heat, turning frequently, for 10–15 minutes or until the meat is cooked through.
Benefits
Wild boar (and therefore pork) has protein and lysine for building muscle, bone, and blood. It also contains phosphorus for nerve and muscle function and vitamin B12 for protecting nerves and brain cells.
Grace O is the author of three award-winning cookbooks focusing on health, wellness, and longevity and the creator of FoodTrients. She enjoys crafting delicious recipes using an abundance of exotic spices from all around the world.
This recipe has been adapted from “The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World” by Grace O. To buy this book, click here.