Wild boar confit tacos

- Materials -

Wild boar belly and shoulder loin (total 2kg)
(A) Lard: 2kg
(A) Time: 10
(A) Bay leaf: 1 leaf
(A) Onion: 1 bite-sized piece
(A) Garlic: 1 stalk White beans (easy to make amount of beans), a little duck fat, Gruyere to taste, green shiso to taste, lime to taste

【salsa】
(A) Onion: 100g
(A) Cherry tomatoes: 140g
(A) Bell pepper: 40g
(A) Banana peppers: 20g
Green eggplant: 50g
Red shiso leaves: 3 pieces

(B) Tabasco: 1 teaspoon
(B) Carrot juice: appropriate amount
(B) Salt: appropriate amount

[Taco dough]
Flour: 150g
Lard: 25g
Salt: 1/4 teaspoon
Water: 65ml

- How to make -

1. Sprinkle 1.4% salt on the boar belly and shoulder loin, add to the pot containing A, maintain the temperature at 70°C, and simmer for about 2 hours until the meat is tender.



②Soak the white beans in water overnight, add the water and fresh water, and simmer until soft. Add duck fat to finish.

3. Make the salsa. Finely chop A. Peel the green eggplant and rub it with the cut side of a lemon (not included in the recipe) to prevent it from browning. Finely chop it and sprinkle with lemon juice and a little salt. Combine everything, add chopped red shiso leaves, and season with B.



④ Make the taco dough. Mix the ingredients together, divide into 28g portions, and roll out into thin rounds using a taco dough machine. Place the dough in a crepe pan and cook for 2-3 minutes until golden brown on both sides.
*1) Cut the storage bag (polyethylene) into a sheet and sandwich the fabric between it to make it easier to peel off.
*2) If the dough starts to puff up during baking, it means it is ready. Lightly press it down with a turner to flatten it.
*3) Place the cooked taco dough in a small pot and stack it on top of each other to keep it warm and to prevent it from drying out by providing a moderate amount of moisture. If you wrap it in a cloth or put a lid on it, it will get too steamy, so don't cover it with anything.


⑤Cut the meat from ① into bite-sized pieces and fry in a frying pan until crispy.

⑥ Place ⑤ between ④, pour ③ over it, arrange on a plate, and top with chopped green shiso. Place the warmed ② on top, top with Gruyère, and garnish with lime.