Heat oil in a heavy casserole and fry cinnamon, cardamom, cloves, and dried chillies until aromatic.
Brown the pork shoulder and belly pieces on all sides, then remove and set aside.
Fry chopped onions for 5 minutes until golden, return pork to the pan, and stir in ginger garlic paste.
Form a paste with ground spices and stock, add to the pan, and cook until oil appears at the edges.
Cover the meat with stock, simmer for 35 minutes until tender, then add chopped tomatoes and seasoning.
Cook for 5 more minutes, stir in fresh coriander, and keep warm.
Parboil potatoes in salted water for 10 minutes until tender and drain well.
Deep-fry potatoes at 190°C for 4 minutes until golden and crisp, then drain and season.
Combine salad vegetables and herbs in a large bowl.
Whisk lime juice, vinegar, and salt together and drizzle over the salad.
Serve pork and potatoes on plates with the salad on the side.