Wild Boar Coppa
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Recipe courtesy of Yia Vang

Wild Boar Coppa Steaks

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  • Level: Advanced
  • Total: 3 hr 45 min (includes marinating and resting times)
  • Active: 40 min
  • Yield: 8 servings
Standing with your uncles and your dad outside while grilling wild boar over a fire is a rite of passage for a Hmong boy. When they were kids, my father and uncles would hunt wild boar in their homeland of Laos. For me, using wild boar and grilling it over an open hardwood fire brings me closer to understanding and experiencing their childhood. Wild boar is a little leaner than regular pork, so you have to be extra careful to not overcook it. I especially like to use the cut of wild boar from the shoulder that is called coppa steak because it has some intramuscular fat that can withstand high heat.




Tiger Bite Hot Sauce


Special equipment:
an open fire set up with a grill grate
  1. For the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and set aside.
  2. For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one wild boar coppa steak in the center of the plastic wrap and top with another sheet. Pound the steak with the flat side of a meat mallet, starting in the center and working your way to the edges, until the steak is about 1/2 inch thick. Repeat with the remaining steaks. Layer the steaks in a baking dish and season with salt and pepper. Add the marinade between the layers. Cover and refrigerate for at least 3 hours and up to overnight.
  3. Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
  4. Grill the steaks over direct heat, flipping every few minutes, until cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the bias and serve with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.

Tiger Bite Hot Sauce

Yield: about 1 1/2 cups
  1. Set up a hardwood fire and let it burn to low-burning embers (see Cook’s Note). Set up your grate for direct and indirect heat cooking.
  2. Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
  3. Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

Cook’s Note

Make sure to use untreated hardwood, such as cherry, hickory or mesquite, that is safe for cooking.