Wild Boar Recipe

Prepare aromatics

Using a mortar and pestle or a small food processor, combine garlic, ginger, minced lemongrass, and Thai chilies. Pound or pulse until a coarse paste forms and the aromatics are well integrated.

Make marinade

Transfer the aromatics to a bowl. Stir in fish sauce, light soy sauce, brown sugar, lime juice, neutral oil, kosher salt, and black pepper until the sugar begins to dissolve and the mixture is uniform.

Marinate wild boar

Place the wild boar pieces in a resealable bag or shallow dish and pour the marinade over the meat, making sure all pieces are coated. Massage the marinade into the meat, then refrigerate for at least 2 hours, preferably overnight for deeper flavor (up to 24 hours).

Bring to room temperature

Remove the marinated wild boar from the refrigerator 30 minutes before cooking to let it come closer to room temperature for even cooking.

Sear or grill

Heat a heavy skillet or grill over medium-high heat and brush with a little neutral oil. Remove excess marinade (reserve marinade for glazing if desired and bring to a boil for safety). Add wild boar pieces in a single layer without crowding. Sear 3–4 minutes per side until nicely browned and the internal temperature reaches 145°F (63°C) for medium (or 160°F/71°C if you prefer well done). Cooking time will vary by piece size—use a meat thermometer.

Rest the meat

Transfer the cooked wild boar to a plate and let rest 5–8 minutes so juices redistribute.

If you reserved marinade, boil it in a small saucepan for 3–5 minutes to kill any raw-meat bacteria, then reduce slightly to thicken and brush lightly over the cooked boar as a glaze.

Arrange the rested wild boar on a serving platter. Sprinkle with chopped cilantro, sliced green onions, and optional Thai basil or mint. Drizzle with a small amount of toasted sesame oil for aroma, and serve with lime wedges on the side.

Serve suggestions: pair with steamed jasmine rice, sticky rice, or a crisp cucumber salad to balance the heat and acidity.