Wild Boar Chops in Sweet and Sour Sauce

Name: Wild Boar Chops in Sweet and Sour Sauce (Costolette di Cinghiale in Agro Dolce)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 8 tablespoons sugar; 8 bay leaves; 4 wild boar chops; 175 g/6 oz prunes (prunes d’Agen are best); pinch of freshly grated nutmeg; 175 g/6 oz bitter chocolate; 175 g/6 oz sultanas; 2 cups red wine vinegar; a little olive oil; 1 tablespoon finely chopped candied citron peel; ¼ cup pine kernels

Costolette di Cinghiale in Agro Dolce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 wild boar chops
a little olive oil
1 tablespoon finely chopped <

Europe
Italy
Marche
Main course
Mediterranean
Gluten-free

Method

To make the sauce

Put the sugar, bay leaves and vinegar in a pan over a low heat and stir until the sugar is dissolved. Reduce the sauce to a light syrup. Add the sultanas, bitter chocolate and a pinch of nutmeg. Stir the sauce gently until the chocolate has melted. Add the prunes, which should have been stoned.

Season the chops and either grill or fry them in