Cinghiale in agrodolce (Sweet and Sour Wild Boar)

• 1 kilo 2 lbs wild boar meat (or pork shoulder), cut into chunks
• 1 onion finely chopped
• olive oil or lard

For the marinade:

• 500 ml red wine
• 250 ml red wine vinegar
• 1 onion peeled and roughly chopped
• 1-2 carrot peeled and roughly chopped
• 1 celery roughly chopped, stalk
• 1-2 cloves garlic slightly crushed
• 1 bay leaf
• 1 marjoram or thyme, sprig
• 4-5 cloves
• 4-5 black peppercorn whole

To finish the dish:

• 2 Tbs sugar
• red wine vinegar a splash
• 25 g bittersweet chocolate
• 100 g prunes soaked in red wine until soft
• pine nuts a handful
• 50 g candied orange optional
• 50 g citron optional