If you are using goroka soak the pieces in a bowl of water for 30 - 45 minutes before you began preparing the thiyal
Chop the pork into pieces about the size of the first knuckle of your thumb
Chop the fresh chillie into small pieces - if you are using a fresh one
Chop the onion into small pieces
Chop the garlic into small pieces
Chop the ginger into thin matchsticks
Pour three tablespoons of oil into a saucepan on the stove
Add the onion to the saucepan and saute till the pieces are very soft
Add the garlic and ginger to the saucepan and saute for a minute or two
Strip the leaflets off the sprigs of curry leaves and add them to the saucepan. Saute till the leaves wilt a little. Be careful - sometimes curry leaves will spit oil out of the pan as they cook
Add the turmeric powder and the fenugreek seeds if you are using the seeds, Stir the spices for a minute with a cooking or wooden spoon
Add all the pork into the pan and let it turn just from pink to brown. Stir the pork every now and then to mix the spices through it and brown it all over
Add the goroka and the water it was soaking in to the saucepan. If you are not using goroka, add two tablespoons of vinegar at this point
Add water into the saucepan enough to just cover the pork
Bring the mixture to the boil, cover with a lid
After about half an hour have a look into the saucepan and check how much liquid there is. If it is below the level of the pork, add water again to bring the level back to just cover the pork. You can also test a piece of pork to see how it is cooking. You want the pork to be tender. If it is let the added water heat up and mix it well with the pork and spices. Serve when the gravy is hot
If the pork isn't tender at 30 minutes, put the lid back on and cook for another 15 minutes and check again. You may have to do this a couple of times depending on the quality of the pork. You may also have to top up the water each time. When the pork is tender it's ready to serve