From craving to table
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the pork cubes and brown on all sides, about 5 minutes. Remove and set aside.
- 3
Add the onion, garlic, carrots, celery, potatoes, and bell pepper to the pot. Sauté for 5 minutes until the vegetables soften.
- 4
Stir in curry powder, paprika, black pepper, salt, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 5
Return the browned pork to the pot. Add the diced tomatoes, chicken broth, Worcestershire sauce, and brown sugar. Stir to combine.
- 6
Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally, until pork is tender and vegetables are cooked through.
- 7
Reduce heat to low, stir in the heavy cream, and simmer for another 5 minutes. Taste and adjust seasoning as needed.
- 8
Serve hot over steamed rice, garnished with fresh parsley or cilantro if desired.