Roast Boar and Black Bean Chili - bacon drippings

Method

• In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper.
• Spread over the wild boar and let stand while preparing the beans.
• In a large pot, cover the beans with cold water.
• Heat to boiling and boil for two minutes.
• Turn off the heat and let stand one hour.
• Drain.
• Wipe out the pot and return beans, cover with cold water and heat to boiling.
• Reduce heat and simmer for 30 minutes.
• Drain.
• Preheat the oven to 325F (160C).
• Cook the salt pork in boiling water for five minutes.
• Drain and pat dry.
• Heat the oil in a heavy, deep casserole.
• Stir in the salt pork and cook over med heat until golden, about 3 min.
• Stir in the onion, minced garlic, and Jalapeno pepper.
• Cook 1 minute.
• Stir in the ham and cook two more minutes.
• Stir the remaining chili powder into the onion mixture.
• Add the beans, broth, bay leaf, oregano, vinegar and rum.
• Mix well.
• Place the saddle of boar on top of the beans, cover and place in the middle of the oven.
• Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees.
• Turn the meat twice and stir the beans.
• Add more broth if dry.
• Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
• Meanwhile, skim the fat from the chili.
• Cut the meat from the bone and into thin slices.
• Layer it over the beans.
• If desired, stew, covered, to tenderize the meat.
• Serve with hot rice and a sprinkling of scallions and sieved eggs.