A plate of wild boar belly.

507 - Sauvage's Wild Boar Belly

Boar Belly

  • ¼ cup salt
  • ½ cup sugar

BBQ Sauce

  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp smoked paprika
  • ½ tsp caraway
  • 1 clove garlic
  • 1 cup brown sugar
  • ¼ cup maple syrup
  • ¼ cup birch syrup
  • ½ cup tamari
  • ¼ cup tomato paste

Sunflower Seed Butter

  • 2 cups sunflower seeds
  • ½ tsp salt
  • pinch of xanthan gum
  • ½ cup water

Pickled Blueberries

  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ cup water
  • 1 cup blueberries

Rose Hip Soup

  • 3 cups rose hips
  • ½ cup sugar
  • 1 L water

Yarrow Crème Fraîche Garnish

  • pinch yarrow
  • ½ cup 35% cream
  • 2 tbsp. buttermilk

Instructions:

  1. Prepare the Boar Belly: Mix the salt and sugar. Rub the mixture over the boar belly. Let it cure in the fridge for 12 hours. Rinse off and pat dry.
  2. Cook the Boar Belly: Slow roast at 275°F (135°C) for 3-4 hours until tender. Finish under a broiler or in a hot skillet to crisp the skin.
  3. Make the BBQ Sauce: Sauté garlic with spices. Add brown sugar, syrups, tamari, and tomato paste. Simmer until thickened.
  4. Prepare Sunflower Seed Butter: Blend roasted sunflower seeds with salt and water. Add xanthan gum for smoothness.
  5. Pickle the Blueberries: Simmer vinegar, sugar, salt, and water. Pour over blueberries and chill.
  6. Cook Rose Hip Soup: Boil rose hips with water and sugar. Strain to create a light soup.
  7. Make Yarrow Crème Fraîche: Mix cream and buttermilk. Infuse with yarrow for flavour.

Plating:

  1. Base Layer: Spread a thin layer of sunflower seed butter in an artistic swirl across the plate. Use the back of a spoon or a brush for a smooth presentation.
  2. Main Protein: Slice the cooked wild boar belly into uniform portions and place it slightly off-center on the sunflower seed butter. Drizzle with the prepared BBQ sauce for flavor and shine.
  3. Pickled Element: Arrange the pickled blueberries around the boar belly to add pops of color and acidity.
  4. Soup Accent: Serve the rose hip soup in a small shot glass or bowl on the side, or drizzle a small amount around the plate for an abstract effect.
  5. Cream Garnish: Dollop or pipe the yarrow crème fraîche near the boar belly for contrast, and sprinkle with a few fresh herbs or edible flowers for elegance.
  6. Finishing Touches: Add a sprinkle of smoked paprika or a pinch of toasted sunflower seeds for texture and garnish the plate minimally to keep the focus on the main elements.
 
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