Morning

Sprinkle the pork with several pinches of salt and grindings of black pepper and the curry powder. In a large skillet or sauté pan, heat the oil over medium-high heat until it shimmers. Add the pork in a single layer and cook, turning occasionally with a metal spatula, just until the spices are fragrant and the surface of the pork has lost its raw pink color, about 4 minutes. Scrape into the slow cooker.

Return the pan to medium heat and add the ginger, garlic, and most of the can of coconut milk (put the rest in the refrigerator for evening), stirring to scrape up any browned bits from the pan. Boil for 1 minute, then scrape into the slow cooker. Use a paring knife to slit the chile in one or two places, keeping it whole, and add it to the cooker, tucking it down into the liquid. Add the tomato, cover, and cook on low for 8 hours.

Evening

Using a slotted spoon, remove the pork to a serving bowl. Add the rest of the can of coconut milk to the cooker and puree the sauce with an immersion blender. Taste and add salt, if needed. Return the pork to the cooker and serve.