Heat the oil in a large pan and fry the chopped pieces of pork for about 5 minutes. Remove the meat and in the same pan add the chopped onion, garlic, ginger, cumin, cinnamon, cardamom and some anise if desired.
Mix everything again for 5 minutes and return the pork to the pan. Immediately add the curry and vinegar and stir again for 2-3 minutes. In a thin trickle, pour in the coconut milk and 1/2 a cup of warm water. Season with salt and pepper.
Transfer everything into a fireproof container with a lid and put it to bake in a low oven for 2 hours (about 302°F (150 °C)).
Optionally, serve with boiled rice and a sprig of fresh coriander.