2 tbsps canola oil
3lbs pork loin, cut into 1in pieces
Salt and black pepper to taste
1 onion, chopped
6 garlic cloves, minced
3 tbsps fresh ginger, grated
2 tbsps curry powder
2 tbsps ground cumin
1 tsp ground turmeric

1/2tsp cayenne pepper
1 fresh red fresno chilli, chopped
1 (14.5oz) can diced tomatoes (fire-roasted, ideally) with juices
1 1/2 cups canned coconut milk
1 cup chicken stock
Chopped cilantro and sliced scallions to garnish

Heat the oil in a large skillet. Season pork with salt and pepper. Brown pork in the skillet in batches so as not to overcrowd the pan (about 12mins on medium high). Transfer pork to dutch oven.

Return skillet to heat. Add onion, garlic, ginger, curry, cumin cayenne pepper, chilli and turmeric and cook over low heat, stirring, until fragrant and onion is softened, about 5mins. Scrape mixture into dutch oven. Add tomatoes and their juices, coconut milk and stock. Cover and cook in the oven at 350F for 1hr.

Serve with cauliflower rice and topped with garnish.

Serves 8