Text 10274, 67 rader
Skriven 2008-07-08 21:43:00 av Michael Loo
     Kommentar till en text av GLEN JAMIESON
Ärende: SESAME OIL 585
======================
 ML> That much sesame oil might drown out the taste of the pork. I'd
 ML> use just a tablespoon or two of it; also, fresh ginger isn't
 ML> much harder to get than ground.
 GJ> I fully agree with you and xxcarol about the sesame oil.

Of course, the OP (RH from the south) might do well to drown out
the pig taste, as Steve is a little squeamish about such things.

 Tomorrow I
 GJ> will try cooking my lump of wild pig, and will try a variation of the
 GJ> above marinade.  I will use fresh ginger, as it has a very different
 GJ> flavour from ground.

My favorite way of dealing with wild pig -

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Moo pah (Thai Wild Boar w. Green peppercorns & Basil)
 Categories: Main dish, Game
      Yield: 3 Servings

MMMMM--------------------------MARINADE-------------------------------
      1 t  Rice wine or dry sherry
      2 t  Soy sauce (light)
      1 t  Cornstarch
      1 ds Salt
      4    Garlic cloves; cracked
      6 sl Ginger; in strips**

MMMMM----------------------MAIN INGREDIENTS---------------------------
    1/2 lb Wild boar; trimmed
  1 1/2 tb Red curry paste
  1 1/2 ts Fish sauce
      1 tb Oil
      1 tb Green peppercorns
      6    Green chillies (fresh)
      2 c  Fresh basil; (whole leaves)

  NB ** Ginger should be cut in thin slices, and then these may be cut
  into julienne strips, but can also be left whole, if preferred.

    Cut boar for stir fry (cross grain thin slices). Mix marinade
  ingredients and add boar. Marinate for at least half an hour, and
  more if the boar is not in its first youth.
    Mix curry paste with fish sauce.
    Over highest heat, fry the paste in the oil, stirring continuously,
  until fragrant. Don't BURN! Add boar with adhering marinade, but
  don't add any excess liquid. Stir fry for about a minute. At this
  point you may remove garlic and or ginger (if these were left in big
  enough bits).
    Add chillies and peppercorns and continue to fry until pork is fully
  cooked, about 2-3 mins max. Add basil leaves and continue cooking
  until basil leaves darken and wilt.
    Notes. Don't cut down on spicy ingredients, rice will sop up the
  heat, and in any case, it is always permissible NOT to crunch the
  whole chillies.

  Recipe M Loo (with hindrance from IMH) ForgŠs France 3 January 1997

  M's note: Pad Gajajiva says not to marinate the boar, the toughness is
  authentic.

MMMMM
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