Marinate pork in salt, chive, thyme, black pepper, garlic, culantro, and pimento pepper for at least four hours or overnight.

Heat vegetable oil in a pot or large skillet.

Mix garam masala with water.

Add the garam masala mixture to the hot oil and cook until it thickens and most of the water has evaporated (about 3 minutes).

Add the marinated pork to the pot and stir until it is coated with the masala mixture.

Add water until the pork is just covered.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-35 minutes or until the pork is almost cooked and tender.

Add minced scotch bonnet pepper and ground cumin to the pot.

Stir thoroughly to combine all ingredients.

Continue to cook for an additional 5-10 minutes, or until the pork is tender and the gravy has thickened.

If the mixture becomes too dry during cooking, add approximately 1/2 cup of water to prevent burning.

The dish is done when the water has reduced to a somewhat thick gravy.