Piquant Asian pork picnic baked in one piece

Ingredients:

• 1 kg pork shoulder
• 1 medium onion, diced
• 2 tbsp olive oil
• 5-6 medium cloves garlic, minced
• 350 g tomatoes
• 2 tbsp finely grated fresh ginger
• 50 ml soy sauce
• 2 tbsp chili sauce
• 1 tbsp brown mustard
• 60 g brown sugar
• 1 tsp black pepper

Preheat the oven to 190°C. Sprinkle the picnic’s both sides with salt and pepper. Heat up oil in a pan where you can braise the cut onion and smashed garlic. Add the tomato (what you cut to quarters previously), ginger, soy, chili sauce (carefully with the chili, not to fall into my fault when I tried Blair’s Sudden Death sauce from Texas and it was true to its name…), sugar and pepper. Mix it gently and cook for 5 minutes on low temperature. Put it aside. Heat oil in an new pan, sear the meat’s (don’t cut the meat, use the whole piece) both side, about 5 minutes per side. Then put the meat to a baking pan and pour onto/around the tomato sauce. Cover it with aluminum foil and bake for 2-3 hours. When you easily can separate the meal with a fork, then it is done. Keep it warm under the foil for serving.