Wash the pork and remove some of the fat. Cut up the seasonings (chadon beni, chive, rosemary, fine leaf thyme, 6 cloves garlic, onion). Cut the pork into 1" pieces. Wash with the lime and drain. Season with half of the chopped seasoning. Add salt, paprika, curry powder, oregano and soy sauce. Marinate for 1 hour.
Heat the oil over a medium flame and add the whole geera, half of the pepper, and 1 clove of crushed garlic. Fry for 1 minute. Add 3 tbsp of geera powder and fry for another minute. Add the pork. Allow to cook in its own juices for about 3 minutes. Make sure the pork is evenly coated with the geera. Cover the pork with a little water. Allow to simmer for about 15 minutes. Add the other half of the pepper. Add water and the rest of seasoning. Lower the flame and allow to simmer. Allow to cook until the water has evaporated.
Note: This would take some time since you're slow cooking the pork allowing the seasoning to really infuse into the pork. Just before the pork is finished add the other tablespoon of geera powder and cook for another 5 minutes.
Serve by itself or with Hops bread.