From craving to table
Instructions
- 1
Season pork cubes with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- 3
Add pork and brown on all sides, working in batches if necessary. Transfer browned pork to a plate.
- 4
Add chopped onion to the pot and sauté for 2-3 minutes until softened.
- 5
Stir in garlic, carrots, and apple. Cook for another 2 minutes.
- 6
Sprinkle curry powder and turmeric over the vegetables; cook, stirring, for 1 minute until fragrant.
- 7
Return browned pork to the pot. Stir in tomato paste.
- 8
Pour in white wine and let simmer for 2 minutes to reduce slightly.
- 9
Add chicken broth, stir well, and bring to a gentle boil.
- 10
Reduce heat to low, cover, and simmer for 30 minutes, or until pork is tender.
- 11
Stir in crème fraîche and simmer uncovered for another 5 minutes to thicken the sauce.
- 12
Taste and adjust seasoning with salt and pepper as needed.
- 13
Serve hot, garnished with chopped parsley, alongside steamed rice or crusty bread.