Heat the large pot over medium heat and add the oil. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 3-4 minutes. Visual cue: onions turn glossy and slightly golden.

Add the minced garlic and diced pork to the pot. Cook until the pork is browned on all sides, about 5-7 minutes. Visual cue: pork dices develop a golden crust, and aroma intensifies.

Stir in the curry powder and flour, coating the meat and vegetables evenly. Cook for another minute until spices are fragrant and mixture begins to thicken slightly. Visual cue: mixture darkens slightly in color, smell of spices permeates the air.

Pour in the water or broth, scraping the bottom of the pot to deglaze and incorporate all browned bits. Bring to a gentle boil, then reduce heat to low. Visual cue: liquid starts to shimmer and steam rises; surface becomes glossy.

Add the sliced carrots and season with salt and pepper. Cover partially and let simmer on low heat for 30-40 minutes until the pork is tender and the sauce thickens to a velvety consistency. Visual cue: sauce has reduced and coats the ingredients evenly; aroma of spices and cooked pork fills the air.

Uncover the pot and check the sauce thickness; stir gently. Adjust seasoning if needed. Serve hot with rice or your preferred side. Visual cue: sauce is glossy and clings well to the pork and vegetables.