PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
SERVE with steamed rice, sprinkled with coriander and fried shallots
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