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Easy
I think that when you prepare sweet-and-sour wild boar you should leave a layer of fat about the thickness of a finger inside the skin, because when cooked the fat of this wild pig remains firm, is not sickeningly greasy, and has a very pleasant, crispy texture.
Supposing that you have a piece of boar meat weighing roughly 1 kilogram (about 2 pounds), these are the proportions for the flavorings.
Take half an onion, half a large carrot, two stalks of white celery the length