Boil the meat with two cups of water and 1¼ tsp salt until almost tender. About 30 minutes.
Strain, reserving the stock. Set aside.
Grind or blend the ginger, garlic, and dry spices with the vinegar to a smooth paste. Do not use water.
In a heavy-bottomed deep skillet or pot, add 3 tbsp of oil and heat on medium heat.
Add the finely sliced onions and fry until golden brown—approximately 7-8 minutes.
Add the blended spice (masala) paste and continue to sauté for about 3 minutes until the oil separates.
Add the cubed pork and cook, stirring occasionally, for about 5-7 minutes. Be sure to scrape the bottom and sides of the pan so that none of the masala burns. When the pork mixture is dry and starts sticking to the bottom of the pan, approximately 5 -7 minutes, add the finely chopped tomatoes.
Continue to cook the meat until the oil starts to separate again, about 5-6 minutes.
Add the test of the reserved stock plus water to measure at least 1 1/2 cups. Be sure to scrape the bottom and sides of the skillet again for any brown bits.
Cover and simmer on medium-low for 15-20 minutes until the pork is well done and fork tender and the oil starts to surface.
Add the teaspoon of sugar. Stir, cover, and cook for another 2 minutes. The pork should be sitting in a nice thick gravy and some pork fat. I like to remove some of the fat before serving.
Transfer to your serving dish and garnish with cilantro/coriander leaves.