From craving to table
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- 2
Season pork cubes with salt and pepper, then sear in batches until browned on all sides. Remove pork and set aside.
- 3
In the same pot, add onion and sauté for 4-5 minutes until soft.
- 4
Add garlic, ginger, and diced apple; sauté for another 2 minutes.
- 5
Stir in curry powder, turmeric, and paprika, cooking for 1 minute until fragrant.
- 6
Mix in tomato paste, then return pork to the pot.
- 7
Pour in chicken broth and coconut milk. Stir well and bring to a simmer.
- 8
Add Dijon mustard and honey. Reduce heat to low, cover, and cook for 45 minutes, stirring occasionally, until pork is tender and sauce has thickened.
- 9
Taste and adjust seasoning with salt and pepper as needed.
- 10
Garnish with fresh cilantro and serve hot over rice or with crusty bread.