Description
A stamina dish where Taiwan's 'Shan Zhu Rou (wild boar)'—featuring crunchy, sweet fat—is heartily rapid-fried on high with Shacha sauce (Taiwan BBQ sauce), celery, and scallions.
Restaurants serving Stir-fried Wild Boar
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We are researching restaurants that serve this dish.
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
- Celery
- Scallions
- Shacha sauce
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- [Wild Boar Prep] Prepare wild boar meat from Taiwan's mountains (or farmed). Characterized by thicker skin and harder, elastic fat than regular pork. Slice thinly for easy eating.
- Cut celery, long scallions, and red chilies diagonally; mince garlic.
- Heat oil in a wok, fragrantly sauté garlic and chili.
- Toss in boar meat, fry firmly on high until fat turns translucent.
- Add celery and scallions, then the absolute key flavor 'Shacha Sauce' (
- tbsp), soy sauce, a little sugar, and rice wine.
- Toss violently on high until the Shacha's seafood/garlic aroma scorches into 'Wok Hei', fully coating the meat in sauce to finish.
Learn more Spice, substitutes, tips
Key spices
Intense Shacha richness and garlic
Substitutes at Japanese supermarkets
Skin-on pork belly (inferior elasticity and wildness)
Pairing
High ABV Millet Wine or Cold Taiwan Beer
Trivia
[For Adults] A representative game dish of Taiwanese indigenous people alongside Stone-grilled Wild Boar. The junk seasoning of Shacha sauce unbelievably matches the wild boar meat quality; the ultimate snack men always order in Taiwanese taverns.
Eating tips & etiquette
[Unique Eating] Enjoy the intense 'crunch! bounce!' elasticity of the skin and fat—completely different from regular pork—with your jaw, washing down the strong seasoning with beer!
Allergen
Pork (Boar), Soy, Wheat, Shrimp (from Shacha)