Cut the pork into medium sized cubes and keep aside.
Peel the ginger and garlic and in a mortar and pestle coarsely ground them just to open the flavour.
Take the dry red chillies reserving few and Naga mircha and grind them to a coarse powder.
Take a pressure cooker, add the pork, remaining dry chillies broken, salt to take, 2 tbsps vinegar, water and pressure cook for 5-10 mins or till the pork is cooked.
Heat oil in a pan. Add the grounded ginger garlic and fry for about 2 mins.
Add the grounded chilly and fry for a min.
Add the pork, season with salt if required and fry on low-medium heat for about 10-15 mins stirring it frequently.
Add the remaining vinegar, stir well and fry on high heat for about 5 mins and take off the heat.
Let it cool down completely and store in a sterilized container.
Refrigerate for longer shelf life.
