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1
In a small saucepan, combine 2/3 of the wine, 1/3 cup of the vinegar, 1 scallion, 1 clove garlic, 1 carrot, the cloves, bay leaf and thyme and bring to a boil over high heat for 5 minutes.
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2
Let cool completely.
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3
Put the boar meat in a non-reactive casserole and pour the cooled marinade over.
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4
Let marinate in the refrigerator for 2 days, turning often.
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5
After 2 days, remove the meat and reserve the marinade.
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6
Pat the meat dry, roll it and tie it with butcher's twine.
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7
Season aggressively with salt and pepper.
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8
In a Dutch oven, heat the lard over high heat and brown the meat on all sides.
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9
Add the remaining scallions, garlic, carrots, along with the celery and prosciutto and cook five minutes.
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10
Add the remaining wine and just cover the meat with the reserved marinade and boiling water, if necessary.
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11
Simmer until the meat is cooked through and is fork-tender, about 1 hour.
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12
Remove the meat from the Dutch oven and keep it warm.
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13
Transfer all pan juices to a blender or food processor and puree smooth.
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14
Return to the stovetop and stir in the sugar, chocolate and remaining vinegar.
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15
Cook 3 minutes over medium-high heat, then add the raisins, pine nuts and candied zest and remove from heat.
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16
Slice the meat and serve with the sauce poured over.
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17
In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.
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18
Remove from heat.
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19
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.
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20
Remove the zest, rinse with cold water and repeat the process 2 more times.
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21
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest.
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22
Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.
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23
Remove from heat and cool.
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24
Drain the syrup and lay the zest out on a cooling rack.
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25
Toss in sugar and store in an airtight container.
