To try and eat meat with chocolate – that’s no easy challenge. Like – no way. But the more I thought about it, the more tempted I felt. Not only to test myself but also to shock others to see what they’d say and if they’d have anything to say at all. Well, they had. Amrita’s challenge for this months TGRWT#5 – combining meat and chocolate – has been the most intriguing one this far.
A traditional mole would have been a safer choice, I guess, because it’s widely known that it has chocolate in it and people actually eat it and like it and they actually do. No mole this time, amigos. I used an Italian recipe (Cinghiale in agrodolce) that actually called for wild boar (not a good idea to spend a pile of money if you’re mixing meat with chocolate for the first time – trust me), but used pork, I also lessened the amount of red wine vinegar. Otherwise I followed the recipe, word for word. Quite a scary afternoon.
100 g prunes
75 g big raisins
600 g pork chops
75 g bacon
3 tbsp olive oil
50 g bitter chocolate
2 tbsp brown sugar
1 dl red wine vinegar
3 laurel leaves
- Soak prunes and raisins in lukewarm water
- Cut the meat into slices
- Chop bacon and heat it with olive oil until transparent
- Add pork chops and fry them on both sides, then add salt and fry for additional 10 minutes on lower heat.
- Drain prunes and raisins and grate chocolate (for me it was easier to just chop it into little pieces)
- Heat sugar, laurel leaves and red wine vinegar on a pan until sugar dissolves, then add the mixture to the meat
- Also add raisins, prunes, chocolate and some cinnamon, then heat almost until boiling point (don’t let it boil!)
- Mix meat and sauce well and heat everything for another 15 minutes, not letting it boil.
- Serve with pasta or be a traitor like me and serve with rice instead.
The dish is best described as sweet and sour chocolate meat. The taste of chocolate, most of all, is strange. It may be strangely good, but it’s still strange, strangely chocolate-y. What I actually like the most, are the prunes – delicate, soft, somehow maintaining a good balance between tastes. I’d rather eat the meat and pick out the prunes (into my mouth, of course), adding some yoghurt to my rice instead of chocolate sauce! The meat has an interesting accent to it, but isn’t flavoured by the sauce in a taste-killing way.
My parents liked meat in chocolate sauce.