Sous Vide Boar with Dizzy Pig Tsunami Spin

Boar stew meat stands on its own after cooking in the sous vide with a generous amount of spice rub. (photo by Joachim)

Too lazy to make a full stew, I cooked the boar stew cubes (from d'Artagnan) at 60F/140C for 24 hours.
Before sealing the boar, I coated it with some Tsunami Spin spice rub from Dizzy Pig. Honestly, I've found other Dizzy Pig rubs to be very good contenders in a crowded spice rub market. The Tsunami Spin, though, complemented the boar exceptionally well and stood a bit above. It's Asian-inspired sweet/salt/acid profile brought out the umami of the meat and made a nice simple dinner out of something that otherwise would just have been food.