Pork and Potato Curry in a Slow Cooker

Ingredients:

• 2 small pieces of pork fillet (about 350 g each)
• 2 tsp curry powder medium spiciness
• 2 tsp. brown sugar
• Zest and juice of one lime, a few wedges for garnish
• Salt and freshly ground black pepper
• 450 g of potatoes; if the tubers are large, cut them into 4 pieces
• 1 small bunch fresh cilantro; leaves left whole, stems finely chopped
• 1 small red onion, thinly sliced
• 1 can (400 g) coconut milk
• 3 tbsp. Thai curry paste
• 1.5 cups thin green beans (about 170 g)
• 1.5 cups mung bean sprouts

Preparation:

1. In a large bowl, combine the pork with curry powder, a teaspoon of brown sugar, lemon zest, a pinch of salt, and a pinch of pepper; set aside. Place the potatoes in the bottom of the slow cooker bowl, top with the cilantro stems and half the red onion slices.
2. In a small bowl, whisk together the coconut milk, 1/4 cup water, and curry paste. Pour into the slow cooker bowl. Add the pork and press it firmly into the vegetables and sauce. Cover and cook on low for 7 hours.
3. Transfer the pork to a cutting board and let cool. Add the green beans to the slow cooker and let sit, uncovered, for 10 minutes. In a small bowl, combine the remaining red onion with the lime juice and let sit for 10 minutes. Stir the remaining teaspoon of brown sugar into the curry and season with salt and pepper.
4. Divide the green beans, potatoes, and sauce among plates. Slice the pork and add to the plates. Top each serving with the lime-marinated onions, the remaining lime juice in the bowl, mung bean sprouts, and cilantro leaves. Garnish with lime wedges before serving.