Step 1

Wash and pat dry the pork with paper towel.

Step 2

Heat 3 tablespoon oil in a pot over medium-high heat. Add the pork pieces and cook until browned on all sides. Do it in batches.

Step 3

When the last of the meat is well browned, remove it all to a bowl.

Step 4

Remove all the extra oil leaving only 1 tablespoon in the pot, add ginger, garlic and red chili and sauté for a minute on medium-low heat.

Step 5

Add the chopped vegetables and cook for 3-4 minutes on medium flame.

Step 6

Now add pork pieces along with the stewing spices. Stir fry on high heat for 2 minutes.

Step 7

Add the chicken stock, light soy sauce, dark soy sauce, cooking wine, curry powder and salt. Bring it to a boil.

Step 8

Lower the heat, cover and let it simmer for 1 ½ hours. Check after 1 hour, stir and let it cook covered for 30 -40 minutes more till the meat is tender and falls of the bone. Serve with steamed rice.