4 pounds pork neck meat, cut into 8-ounce pieces
1/4 cup canola oil
3 to 4 onions, cut in large strips
4 cloves of garlic, pressed
7 juniper berries, crushed
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon good curry powder
2 teaspoons paprika
1/2 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher or sea salt
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