Pork & Apple Curry

Trim the fat off of the pork roast and cut the meat into 1-inch cubes. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat, brown pork in batches, draining off any grease.

While the pork is browning, prepare the chili sauce. In a medium bowl, mix together 1 cup of tomato sauce, 2 tablespoons of light brown sugar, 2 tablespoons of apple cider vinegar, 1/2 teaspoon of chili powder, and 1/2 teaspoon of onion powder until smooth. Set aside.

Season the pork with 1 teaspoon of salt, 1 tablespoon of curry powder, and 1/8 teaspoon of cracked pepper. Add 1 1/2 cups of water to the skillet and stir until well mixed. Roughly chop 1 large yellow onion and toss it into the skillet, stirring to combine.

Add the chili sauce to the pot, stirring until well combined. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 30 minutes, stirring occasionally.

Dice 2 1/4 cups of sweet apples into your preferred sizes. Once the 30 minutes have passed, add the apples to the pot. Cover the dish and let it simmer for another 15-20 minutes, stirring from time to time.

Once the apples are tender or cooked to your desired doneness, mix 1/4 cup of cold water and 1 tablespoon of all-purpose flour in a small bowl. This mixture will thicken the sauce.

Add the flour mixture to the pot and stir until everything is well combined and the sauce thickens, approximately 3-4 minutes. Salt and pepper to taste.

Pair the Pork and Apple Curry with rice and a sprinkle of shredded sweetened coconut. Enjoy!