Marinated roast pork in coconut sauce

Ingredients for 1 servings:

• 1 kg roast pork
• 1 can coconut milk
• 3 cloves garlic
• 1 tsp curry powder
• 1 nectarine(s)
• 0.12 liters of dry white wine
• 1 onion(s)
• 1 chili pepper(s)
• some water
• some cornstarch
• salt and pepper
• 6 tsp soy sauce
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 30 minutes

Finely chop the chili, onion, nectarine, and garlic. Finely chop the chili and garlic, and the onion and nectarine more coarsely. Mix with the coconut milk, wine, soy sauce, bay leaf, and curry powder. Wash the meat and pat dry. Rub with salt and pepper. Place the meat in a covered bowl, pour the coconut sauce over it, and let it marinate overnight. Sear the meat on all sides in the roasting tin. Then dilute the coconut sauce with water and pour over the meat. Place the lid on and cook in the oven for 3 hours. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and then turn it off. Repeat this every 50 minutes. Cook the meat uncovered in the oven for the last half hour. Remove the meat from the roasting tin, strain the stock, and thicken it with starch.