1-First, cut the pork into large pieces for even cooking. Toast the cardamom seeds, black peppercorns, whole cloves, dried red chilies, cumin seeds, and coriander seeds in a frying pan for 30 seconds until they release their aroma. Grind these spices finely and blend them with the peeled ginger, garlic cloves, malt or red wine vinegar, a pinch of salt, and sugar to form the marinade.

2-Next, coat the pork pieces in this marinade, making sure they are well covered, then refrigerate for two hours or overnight to deepen the flavors. When ready, heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Drain the pork from the marinade, season it lightly, and sear each side for about 2 minutes until browned, then remove it from the pan.

3-After that, add 2 tablespoons of vegetable oil to the same pan along with the thinly sliced onions and chopped garlic. Cook on medium-low heat for about 10 minutes until they soften and become fragrant. Return the pork to the pan with the reserved marinade, 4 tablespoons of tomato purée, 3 tablespoons of malt or red wine vinegar, 1 teaspoon of mild or medium chili powder, 1 and a half teaspoons of ground turmeric, the 2 long cinnamon sticks, and 400 ml of water. Stir everything together to combine.

4-Cover the pan and cook on very low heat for 1.5 to 2 hours, stirring occasionally, until the meat is tender and falls apart easily. Once done, taste and adjust the seasoning with extra vinegar, salt, or sugar as needed to balance the flavors. Finally, serve the dish with steamed basmati rice and garnish with the chopped red onion mixed with fresh mint leaves or coriander.