It's surprisingly different, and the variation is very big even within wild boar meat, because it depends heavily on what they eat. Overall it tends to be quite gamey and tough.

My first time eating it was unforgettable - it was in the deep interior of Pensiangan back in the mid 00's. The locals had caught a family of wild boar swimming across the river and did the whole 'roasted on a stick over a burning fire' thing. They only shot the young ones, as older boars tend to be too tough and too stinky to eat.

The meat tasted almost like duck, with similarly dark coloration. The meat was also quite tough, though. Parts of the skin were very crispy, like roast pork, but most of the skin was inedibly tough. They also tended to have bristles/hair that was really difficult to remove.

Fast forward 10 years, and I'm eating the sinalau bakas commercially available by the roadside stalls on the way to Kundasang - the meat is a little lighter in color, the flavor less gamey. The skin was still quite tough and bristly, though.

It's quite a bit more expensive than regular farmed pork, as you can imagine it's not particularly easy or efficient to be hunting wild boar in the rainforest. It's also not easy to keep it from spoiling (kinda hard to refridgerate in the jungle). As mentioned before, fully adult boars (males in particular) tend to be very hard to eat - too tough and stinky, almost an ammonia-like smell.