This recipe works very well for beef too, and if you don’t eat pork or beef, you can use chicken, just reduce the cooking time accordingly.
Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.
Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.