Caribbean loin of pork in curry coconut sauce

Wok pan no. 0865T
Frying pan no. 0002, 0004, 0005, 0290T
Stewpan no. 0300, 0310, 0400, 0410, 0430, 0510
Sauté pan no. 0250, 0250T, 0285T, 0130 S, 0610WB

4 portions

Ingredients:

4 slices of loin of pork, approx. 600 g
1 garlic clove
1/2 tsp of salt
1 pinch of pepper

sauce:
2 tsp of curry
1/2 chili fruit
2 dl of meat broth (cube and water)
2 1/2 dl coconut milk
2 tbs of mango chutney
1/2 tbs of soy
2 tbs of flour + 1/2 dl of water
salt

Garnish:
Slices of pineapple
Desiccated coconut

Preparation:
1. Start with the sauce. Remove the peel and pips from the chili and chop finely.
2. Fry the curry and chili in a bit of cooking oil for a few minutes. Add the broth, coconut milk, mango chutney and soy. Bring to the boil.
3. Mix the flour with water to make a smooth thickening. Add it to the sauce and whisk and let it simmer for approx. 5 minutes. Stir intermittently.
4. Peel and crush the clove of garlic. Rub it into the meat. Fry the meat for approx. 3 - 4 minutes per side in a little cooking fat. Salt and spice the meat.
5. Fry the pineapple slices in a little cooking fat. Place them on top of the meat and sprinkle desiccated coconut on top. Serve with rice mixed with raisins, peas and peanuts.