Curry with pork fillet and plums

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 2 cloves garlic
• 1 lime(s)
• 6 tbsp soy sauce, dark
• 500 g plums, fresh
• 2 tbsp sugar, brown
• 200 ml dry white wine
• 2 stalk(s) leeks (medium sized stalks)
• oil
• 1 tbsp curry powder
• 1 tbsp coriander
• possibly salt

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

Cut the pork into thin strips. Press the garlic or cut into thin slices. Zest the limes. Squeeze the limes. Mix the garlic, lime juice, and lime zest with the soy sauce. Mix everything with the pork and marinate overnight in the refrigerator, stirring a few times. Pit the plums and cut them in half. Melt the sugar in a hot pan until light brown. Deglaze with the wine and stir until the caramel has dissolved. Add the plums and bring to a boil while stirring. Remove immediately from the heat. The plums should still have some bite. Drain the plums into a sieve. Collect the liquid. Remove the pork fillet from the marinade and let it drain. Collect the liquid. Pour oil into a pan. Add the drained pork fillet strips to the pan (in batches if necessary, as the pieces of meat should not be overlapping) and sear briefly. Remove the meat from the pan. Add a little more oil to the pan. Briefly sauté the curry and coriander, add the leek, stir, and then add the meat marinade. Sauté while stirring until the leek is just tender. Add the plum juice. When everything is boiling again, add the meat and return to the heat. Finally, stir in the plums and season with salt, if desired. Remove from the heat and let stand for 2-3 minutes. You can serve it with rice; we prefer spaetzle.