Heat the bacon grease (or olive oil) in a large skillet over medium heat. Add the curry powder, minced garlic, salt and pepper. Mix well and gently simmer for about 1 minute. Add the sliced bell pepper and cook until bell pepper has softened, about 2 minutes. Add the cubed pork. Stir well to coat the pork with all ingredients.
Cook the pork mixture for about 5 minutes or until the pork is no longer pink. Add the broth and bring to a simmer. Gently simmer, uncovered, about 20 minutes. Stirring occasionally. Remove from heat. Cover to keep warm until ready to serve.
Cook the frozen riced cauliflower per the package directions. Or if you're using fresh cauliflower that has been riced, cook or steam until soft. Spoon the curried pork mixture on top of the cooked, riced cauliflower.