Cut pork into bite-sized pieces and set asid.
Chop onions, peel and grate ginger, mince or slice garlic, chop chili finely, and break cinnamon into several pieces. Add them to a skillet or wok with the tbsp of ghee or oil.
Add all of the spices to the skillet and roast on medium heat until the onions and garlic are tender. This allows the flavors to blend.
Combine the roasted mixture (or masala, as we say in India) with the pork and stir it over medium heat. Add enough water to cover the meat and bring it to a boil.
Reduce to a simmer and add the vinegar or lemon juice. Continue to cook the meat (with a lid on) until it is tender and the curry sauce has thickened. Stir occasionally.
If you need to add more liquid as the meat cooks, add a little at a time. Adding too much water will make your sauce too thin.
When your meat is tender and your sauce has thickened, add the salt according to your liking. I recommend starting with a teaspoon.
Your pork curry is ready! Serve with rice for an authentic South Indian experience.