Prep all the ingredients and keep them ready.
Wash the pork and cut it into small cubes.
Slice the onions and keep aside. Separate the pork fat bits out and make sure you salt them slightly. Set aside.
Then start by crushing the cumin seeds and dried red chillies together. Leave it quite coarse. Keep that aside and also coarsely crush the ginger and garlic. Keep that aside too.
Use this along with the other whole spice powders like turmeric powder, red chilli powder and coriander powder. Add the rest of the salt too. This could be added as per preference. Make sure not to add the ginger and garlic at this point.
Mix the meat well with the spices and marinate for an hour or more.
Next start frying the fat with a little oil. It is important to use less oil as the fat will render out oil too before it crisps up. Add the onions to this too. It will allow the onions to caramelise beautifully.
Next add the coarsely ground ginger-garlic. Fry it for a few minutes and continue by adding the marinated meat. Add the kokum petals too.
Add a little water and cover it up. Cook this on a medium flame until the meat cooks and the water dries out. You can also pressure cook for one whistle. Serve it hot.