Goan Pork Vindaloo

16 dried chilli peppers, seeded
2 cm piece cinnamon stick
1 tsp cumin seeds
6 whole cloves
½ tsp whole black peppercorns
½ tsp ground turmeric
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Salt to taste
1 kg boneless pork loin roast, in 2 cm cubes
¼ cup rice bran oil
4 onions, chopped
10 cloves garlic, minced, to taste
5 cm piece fresh ginger root, minced
2 cups boiling water
2 green chilli peppers, seeded & cut in strips
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR

Grind the chilli, cinnamon stick, cumin, clove, peppercorns and turmeric with a mortar and pestle or electric coffee grinder, until the spices have been ground smooth. Mix with 1 tablespoon of SIDS LOW SUGAR RASPBERRY VINEGAR to create a smooth paste. Season to taste with salt.
Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
Heat the oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic and ginger until golden brown, about 10 minutes. Add the pork and its marinade and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover and cook until the pork is tender, about 40 minutes.
Stir in the green chilli pepper strips and ¼ cup of SIDS LOW SUGAR RASPBERRY VINEGAR. Cook, uncovered, until the green chilli peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.