2 pounds pork, cubed
2 tablespoons brown sugar
2 eggs
2 teaspoons salt
3 tablespoons tomato paste
2 teaspoons minced garlic
3 tablespoons white wine
6 tablespoons white sugar
1 tablespoon red wine vinegar
1/2 cup milk
2 tablespoons miniature semisweet chocolate chips
1 teaspoon mint leaves
Preheat oven to 375 degrees F (190 degrees C).
Melt the brown sugar in a large saucepan over low to medium heat. Saute onions and garlic until tender. Stir in milk and milk 2 tablespoons tomato paste. Bring to a boil, then reduce heat to low and simmer. Meanwhile, quickly whip 8 tablespoons of sauce in a 2 quart saucepan over medium heat. Slowly pour over caramelized milk and heat through.
Place remaining 1 1/2 teaspoons of sauce in a saucepan and bring to a boil. Puree in a blender the wine and sugar and return apples to saucepan. Reduce heat to low and simmer, covered, for 2 minutes, stirring occasionally.
Stir in vinegar, salt and remaining sauce until total mixture is smooth and pungent. Chill before serving. Sprinkle with mint leaves and parsley and serve.
Bake in the preheated oven five minutes before serving. Adjust oven racks to the Preheat rack and preheated oven to 375 degrees F (190 degrees C).
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