That much was true.
The meat of an uncastrated wild boar like this has a strong, gamy taste and requires careful preparation to be palatable.
This was why Wu Liangchen chose to roast the meat instead of stewing it.
Roasting would force out some of the blood, minimizing the gaminess.
From the massive boar, Wu Liangchen took only the tenderloin from its hindquarters. First, he sliced it thinly, then meticulously rubbed the pieces with fine salt. For those who liked spice, a little chili powder could be added.
While the pork marinated, Wu Liangchen found a large stone slab, washed it clean with water, and propped it over the fire to heat up.
Once the slab was scorching hot, he wiped it with a piece of fat from the boar to prevent sticking, then laid the marinated meat slices on top.
The pork slices SIZZLED as they rendered their fat, their aroma filling the air. They were ready to eat once they changed color and curled slightly at the edges.
