In a large skillet, heat 1 tablespoon oil. Season pork with salt and pepper, add to skillet and brown pork over moderately high heat, about 12 minutes. Remove pork from skillet for a few minutes while you make the sauce.
Add remaining tablespoon of oil to same skillet and add onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant the onion is softened, about 5 minutes. Add harissa and tomato paste, stir to combine. Add can of tomatoes and their juices, coconut cream and chicken stock, stir to combine. Let sauce boil and cook for a few minutes to incorporate all the flavors.
Add pork back to skillet with any of the juices that accumulated while it was resting. Cover skillet with a lid, reduce heat to medium low and allow dish to cook for about 15 minutes, until pork is fork tender. Remove lid and add cauliflower florets, stir to combine and continue to cook for about 12 more minutes until cauliflower is fully cooked but still tender crisp.
Serve curry over rice or on its own in deep bowls, garnished with chopped fresh cilantro and chopped almonds.
