In a pressure cooker add in the pork pieces. Add in salt and water. Pressure cook for 8-10 whistles or aboit 5-10 minutes.
Let the pressure release naturally. Open the cooker allow the liquid to evaporate completely. Keep aside.
In a mortar and pestle add in the garlic, ginger and raja mircha. Coarsely pounded them. Keep aside.
In a frying pan add in the pork lard. You can use other oil like sunflower oil, vegetable oil or mustard oil here instead of pork lard.
Add in the coarsely ground mixture of garlic, ginger and king chilli. Fry them for a minute.
Add in the chopped onion and fry until the onion turns soft. Season with salt as required.
Add in he chopped tomato and fry until the tomato turns soft and mushy.
Add in the pound chilli, mix well and fry for a minute.
Add in the cooked pork pieces and mix well.
Put on the lid and fry over medium heat for for about 8-10 minutes. Stir occasionally in between like 2-3 minutes intervals.
Add in the vinegar, mix well and fry on high heat for 1-2 minutes and take off the heat.