Clean and put 1 kg pork curry cut (with fewer bones) in a pressure cooker with 2 tbsp of salt to boil. Wait for 18-20 whistles and let it depressurize naturally. Drain the water in a colander and keep the meat aside.
Now make the masala by using a hand pounding mortar which will give a different flavour, but you can use a mixer grinder.
Make the masala paste with seven garlic cloves, one-inch ginger and three green chillies.
Now chop three medium-size onions and two medium-size capsicums.
Heat a wok with three tbsp of mustard oil and add the boiled pork with onions and capsicum. Fry it in a high flame for 10 mins until the meat is light brown.
Now add the masala paste and mix it well with the meat. Fry it in a high flame for 5-6 minutes.
Add 1 tbsp black pepper powder with salt to taste. Mix it well.
To enhance the flavour and texture of the dish, add one tbsp of oyster sauce. Mix it well to finish the dish.