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Lately I've been playing around a lot more with boar. It's very similar to regular pork, but it has a slightly funkier, gamey taste that I like, especially when paired with a heavier side like this sweet potato and corn salad. I like to top it off with some microgreens, but any type of sprouts or greens will work to add some crispness and texture to the dish.
I prefer my sous vide boar cooked at 140°F (60°C) and I usually cook it long enough to pasteurize it but some people prefer it more well done around 145°F (62.8°C) or 150°F (65.6°C).
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Preheat a water bath to 140°F (60°C).
Mix together the spices in a small bowl. Lightly salt and pepper the boar strip loin then sprinkle with the spices. Place strip loin in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 4 hours, until heated through or pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some olive oil in a pan over medium heat. Add the red onion and cook for 5 minutes. Add the sweet potato and cook until tender, stirring occasionally. Add the poblano pepper, garlic, paprika and ancho pepper powder and cook until the poblano pepper is tender. Stir in the corn, peas, and cider vinegar and heat thoroughly. Stir in the cilantro, then season with salt and pepper.
Take the sous vide bag out of the water and remove the cooked boar strip loin. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the boar then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the boar into serving portions.
Place a spoonful of the sweet potato and corn salad on a plate or bowl and top with a portion of the boar strip loin. Drizzle with olive oil then add the microgreens to the top and serve.
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