Thai pork medallions Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 30 ml (2 tbsp) dried cilantro
• 15 ml (1 tbsp) dried onion flakes
• 5 ml (1 tsp) paprika
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) ground ginger
• 2,5 ml (1/2 tsp) ground cumin
• 0,5 ml (1/8 tsp) chili powder
• 2,5 ml (1/2 tsp) salt
• 30 ml (2 tbsp) olive oil
• 5 garlic cloves, crushed or minced
• 30 ml (2 tbsp) freshly grated ginger
• 5 ml (1 tsp) freshly grated lemongrass (optional)
• 1,5 kg (3.3 lb) pork loin
• 400 ml (14 oz) canned coconut milk
• 125 g (1/2 cup) chicken or vegetable broth
• 80 g (1/2 cup) honey
• 45 ml (3 tbsp) cane sugar
• 30 ml (2 tbsp) Bragg’s Liquid Aminos
• 70 g (1/2 cup) all-purpose flour "La Merveilleuse"
• 3 medium carrots, sliced into thin disks
• 320 g (2 cups) pineapple, cut into cubes
• 90 g (1 cup) green onion, minced
• 30 ml (2 tbsp) cornstarch (or tapioca) diluted in same amount of water

PREPARATION

1. In a bowl, combine spices and salt. Set aside.
2. In a frying pan, heat the oil. Cook garlic for 2 minutes.
3. Add the ginger, lemongrass, and the spice blend. Stir continuously while cooking to bring out the flavors. Remove from heat and set aside.
4. Cut the pork into 2-3 cm medallions and place in the slow cooker.
5. In a bowl, combine the coconut milk, honey, Bragg’s Liquid Aminos, flour, and the spice blend. Stir well with a whisk and pour into the slow cooker.
6. Add the carrots, pineapple, and green onion. Mix well. 
7. Cover and cook on the desired heat setting listed above, or until the meat is cooked.
8. Slowly stir in the cornstarch mixture.
9. Let rest for 15 minutes before serving.