Blend shallots, garlic, ginger, and chillies with a splash of water into a rough paste.
Toast mustard seeds, cumin, cloves, cinnamon, and peppercorns in a dry pan for one minute.
Add turmeric to the spices, fry for 20 seconds, cool, and grind into a coarse powder.
Heat oil in a heavy pan and fry pork chunks for 10 minutes until browned.
Add the prepared vegetable paste, ground spices, and salt to the pork and fry for five minutes.
Cover the meat with water and simmer with a lid on for 30 minutes until tender.
Toast coriander seeds in a dry pan for one minute and grind them to a powder.
Add tamarind liquid, sliced chillies, and sliced garlic to the pork and cook for one minute.
Stir in the ground coriander and serve immediately.