Stone-Grilled Wild Boar Meat
Taiwanese Native Soul Food! Wild boar meat baked in heated slate
Description
A traditional dish of Taiwan's mountain indigenous people. Fatty wild boar meat (Shanzhu Rou) is boldly grilled on a heated slate (stone plate), eaten wildly on skewers with salt, pepper, and raw garlic.
Restaurants serving Stone-Grilled Wild Boar Meat
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wild boar meat(Shanzhu Rou)
- Onion
- Maqaw(Taiwanese mountain pepper)
- Salt
- Garlic
Instructions
- [Authentic Recipe]
- [Meat Prep] Prepare a block of Taiwanese 'Shanzhu Rou' (wild boar meat), which has crunchy, sweet fat.
- Marinate with rice wine, salt, black pepper, and the indigenous spice 'Maqaw' (mountain pepper with a refreshing lemongrass-like aroma).
- [Stone Grilling] Place a thick 'natural stone slate' over the stall's stove, heating it fiercely from below.
- Place the boar block on the hot stone slate. The far-infrared effect of the stone grills the outside crispy and fragrant while keeping the inside plump with juices.
- Sauté accompanying onions and green scallions in the massive fat rendered from the meat.
- The vendor cuts the grilled boar into bite-sized pieces with scissors, placing it in a paper bowl with the veg.
- Customers pierce with bamboo skewers, optionally sprinkling more 'Maqaw salt' or 'chili powder', served with raw sliced garlic.
Learn more Spice, substitutes, tips
Key spices
Lemongrass-like aroma of Maqaw
Substitutes at Japanese supermarkets
Thick-cut pork belly, Coarse black pepper and lemon juice (sub for Maqaw)
Pairing
Ice-cold Taiwan Beer or Millet wine
Trivia
[For Adults] A rare gourmet found only at stalls run by indigenous people (like Atayal) in night markets. The stone slate's far-infrared effect—unlike iron griddles—and Maqaw's refreshing aroma turn wild meat into the ultimate drink snack.
Eating tips & etiquette
[Unique Eating] Always bite the fatty, highly elastic boar meat together with intensely pungent 'raw garlic slices', washing it down instantly with beer!
Allergen
Pork (Wild Boar)