Heat a layer of the chosen cooking fat in the 10.25-inch Artichaut skillet over medium heat. Add the pork strips in one layer and cook, turning occasionally.

Heat more cooking fat in the 9-inch Artichaut skillet. Add the sliced onion and red and green bell peppers. Cook, stirring occasionally, until soft and translucent at the edges.

After about 20 minutes, verify the pork is cooked through. Add the garlic chunks and celery to the pork skillet and continue cooking. If browned bits begin to stick, add about 1/4 cup chicken meat stock and scrape them up with a sturdy spatula.

Transfer the softened onion and bell peppers into the pork skillet and reduce that skillet to low, stirring occasionally.

Add enough chicken meat stock to the second skillet to reach about 1/2 inch. Add the cauliflower first and the spinach on top. Cover and cook for 15 minutes, until the cauliflower is fork-tender and the spinach is completely wilted.

When about 5 minutes remain on the vegetables, add the homemade coconut milk, curry blend, and optional chili flakes to the pork skillet. Bring to a brief boil and stir frequently until the sauce darkens slightly and thickens enough to coat the pork and vegetables.

Add the tender cauliflower, wilted spinach, and any remaining cooking liquid to the pork skillet. Fold everything together until evenly coated and hot throughout.

Taste the complete curry and add mineral salt as needed. Serve while the pork is tender, the peppers remain distinct, and the coconut curry sauce coats rather than pools.