Many naively believe that chocolate dishes are only sweet desserts, or at least the intrigues of modern chefs. It turns out that chocolate has been used for a long time and densely for cooking meat dishes in Mexico and France, and for pasta and rice - in Spain and Italy.
It is necessary
- - 600 g pork ribs
- - 350 ml dark beer
- - vegetable oil
- - 10 cloves of garlic, chopped
- - 1 grated ginger root
- - balsamic vinegar
- - 50 g of chocolate
- - spices (salt, chili, black pepper)
Instructions
Step 1
Wash the meat and dry well with paper towels or napkins, cut into portions. Salt ribs, season with pepper.
Step 2
In a skillet with high sides and a thick bottom, heat the oil and fry the ribs until reddish. Remove the ribs, and leave the pan itself over low heat, pour beer into it, put the garlic with ginger and stir.
Step 3
It is necessary for the beer to warm up well, to about 160-170 degrees. Then return the ribs back to the beer and simmer for 5 minutes, add chocolate, chili, balsamic vinegar.
Step 4
Cover the skillet with a lid and continue cooking for another 2 hours, remembering to turn the ribs. Garnish with cilantro or basil sprigs before serving.
