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.
Remove the cooker lid and let the stock evaporate completely. Let it cool down completely and cut the pork into strips or smaller cubes but not very thin and small.
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 in refrigerator.
Notes:
Naga Mircha can be opt out and adjust the chilly as per your heat preference.
You can replace the Naga Ginger if you can’t source with the normal ginger.
If smoked Pork is not available you can use fresh pork meat.
