The phrase "a sweet dark" is not standard in written English and may cause confusion.
It could be used in a poetic or artistic context to describe a flavor, mood, or atmosphere that combines sweetness with darkness.
Example: "The dessert had a sweet dark richness that lingered on the palate long after the last bite."
Alternatives: "a rich sweetness" or "a deep sweetness".
A couple of the dishes came into focus; a starter of pork cheeks, braised to a sweet, dark shine on a slick of puréed Jerusalem artichoke, and garnished with huge curls of puffy pork scratchings.
The skin of the lean bird is crisp, and its meat — wrapped in a thin pancake with spring onions and a sweet dark sauce — washes down nicely with red wine or beer.
Ingredients (serves five Fiveve pig legs Four bottles of Coca-Cola Three tablespoons salt Fish sauce Garlic, chopped See-uan (a sweet, dark sauce) Four to five cinnamon sticks Coriander root Ground pepper Five tablespoons "pongpalo" powder Shitake mushrooms Method: Place the pig legs in a large pot.
Fortunately four to five meals per day of char kwey tiaw (fried noodles in soy sauce with egg and various additions), asam laksa (Penang's famous, indescribably good curry noodle soup), rojak (fruit and veggie salad in a sweet dark shrimp paste) and much, much more, goes down a lot easier than heavier Western foods.
If you still dream about the steamed buns from Spirited Away or the bacon and eggs from Howl's Moving Castle, you'll understand the appeal of seeing Kohei make okonomiyaki a savory pancake loaded with crisp cabbage, pork belly, and squid, topped by a sweet, dark sauce.
Instead, these were ineffably light, small as marbles, a barely sweet dark chocolate ganache cloaked in a thin shell of dark chocolate and then rolled in cocoa.
Chicken pastilla was a slightly sweet, dark meat chicken stew with carrots, topped with a phyllo crust; without the expected cinnamon, it was tasty, but more American chicken potpie than pastilla.
For pork ribs cut in the St . Louisstyle, dusted with spice rub and grill-crisped with a touch of sweet, dark sauce, there's Mo Gridder's BBQ in the Hunts Point section of the Bronx, where the dining room doubles as the office for an auto body shop that looks like the place cars go to die.
On a tighter budget, Sainsbury's Taste the Difference Special Reserve Port NV and Tesco Finest Late Bottled Vintage Port 2011 (both £10) both have a level of sweet, dark kirsch and chocolate that you just don't find in unfortified red wines at the same price.
A set of three eggplants (Italian, Thai and Japanese) wears its smokiness with pride, and pairs amazingly with a small puck of fried goat cheese and a tangle of deeply sweet, dark caramelized onions.
Try it with sweet, dark bokbier on an autumn evening and breathe a contented sigh.
