Heat the vegetable oil in a large pot over medium-high heat. Add the pork chunks and cook until browned on all sides, about 5-7 minutes. Remove the pork and set aside.
1 lb pork shoulder or pork stew meat
Add the chopped onion to the same pot and sauté until translucent and slightly caramelized, approximately 5 minutes. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
1 large onion, 2 cloves garlic, 1 inch ginger
Stir in the curry powder and flour, cooking for 1-2 minutes to toast the spices and remove raw flour taste. The mixture will darken slightly and become aromatic.
2 tablespoons curry powder, 2 tablespoons flour
Gradually pour in the broth, stirring constantly to avoid lumps, until the mixture is smooth. Bring to a gentle simmer.
3 cups chicken or vegetable broth
Add the browned pork back to the pot along with sliced carrots, diced potato, and diced apple. Stir to combine all ingredients evenly.
1 lb pork shoulder or pork stew meat, 2 carrots carrots, 1 large potato, 1 apple apple
Season with soy sauce, salt, and pepper. Cover the pot and let it simmer on low heat for 25-30 minutes, or until the pork is tender and the vegetables are cooked through. Stir occasionally and check for seasoning.
1 tablespoon soy sauce, Salt to taste
