* These items are available in Chinese markets.
** If wolfberries are unavailable, substitute cranberries or fresh cherries (pits removed)
For the Marinade:
For the Stuffing:
Take the wild boar tenderloin and slice down the entire loin at a 45 degree angle. Pull the loin away from you and continue to slice the loin at a 45 degree angle until the loin is one flat piece.
Combine all of the above ingredients into a small stock pot and bring to a boil. Set aside.
Once it has cooled, place the marinade into a mixing bowl and add the flat tenderloin. Marinate for a minimum of one hour to a maximum of two hours.
In a skillet pan, render lap chung and set aside.
Preheat oven to 350 degrees.
In a sauce pan, sauté the shallots, ginger, garlic, prawns, chilies, shrimp paste, sugar and fish sauce until chilies are soft. Add tamarind water. Bring to a boil and set aside to cool. Once cooled (about 20 minutes), place in a food processor and puree until a smooth texture. Taste and season with salt and pepper to your liking.
Remove the wild boar tenderloin from the marinade and spread the chili puree onto the boar. Sprinkle the wolfberries and lap chung evenly on the tenderloin. Place the fresh Thai basil leaves evenly on top. Roll the tenderloin back into its original shape, then roll the tenderloin in the caul fat. Sear on each side for 2 minutes in a skillet on medium-high heat and place in a 350 degree oven for 7-8 minutes.
Place the leftover marinade in a small stick pot and begin to simmer. Reduce to 2/3 (about 8-10 minutes). This reduction will be used to sauce the wild boar tenderloin.