Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.
Cut a square top off the loaf and hollow out the inside, leaving a thick wall and base. Set aside the bread innards for serving.
Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and remaining curry powder. Cook until onions are soft. Add tomatoes and marinated pork; cook for a few minutes.
After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.
Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.
If desired, mix flour with some water to make a slurry and stir into the curry to thicken.
Season with salt, pepper, and cayenne (if using). Scoop the curry into the hollowed-out bread. Serve with fries and the scooped-out bread pieces on the side.
