RICK STEIN’S WILD BOAR in star anis & dried tangerine peel

Ingredients
1.5 kg Wild Boar, diced.
6 Table spoons of dark soy sauce
10 Sunflower oil
6 Tablespoon of water
2 Tablespoon of sugar
4 Tablespoon of Chinese red wine, or dry cherry
25 grams fresh ginger peeled and finely grated
5-6 x 5mm (¼ inch) dried Chinese tangerine peel
2.5 cm (1 inch) cinnamon stick
½ teaspoon Sichuan peppercorn, dry roasted and grounded

Put diced wild boar into bowl with soy sauce, mix well together and rest for 20 minutes.

Preheat oven to 1600C/3250F gas mark 3. Heat the oil in a medium sized oven proof casserole dish to 1900C/3750F.

Lift wild boar out of soy sauce and deep fry in batches, turning until nicely brown.

Discard the cooking oil, return the wild boar to the casserole dish and add the remaining soy sauce and all the other ingredients.

Cover with a well fitting lid and cook in the oven for 1½ hours, until the meat is really tender.

Serve with steamed rice.