To make the vindaloo paste; Place chillies in a small bowl and cover with boiling water. Soak for 10 minutes or until softened. Drain, discarding stems and seeds. Using a mortar and pestle, grind soaked chillies, salt flakes, cumin, mustard seeds, fenugreek and cardamom seeds until fine. Transfer to a small bowl, then stir in coriander and turmeric.
Place a heat proof deep casserole dish over a low flame. Add spice mixture and cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl, stir in vinegar and set aside. Add the onion, garlic, ginger and peanut oil to the dish, and cook for 5 minutes over a moderate heat, stirring, until lightly browned.
Season pork, increase the heat and and fry for 3-5 minutes, or until well browned. Add reserved spice mixture, bay leaf, cinnamon, almond meal, star anise and chicken stock. Bring to the boil, then reduce heat to low, cover and simmer for 1/1/2 hours or until pork is tender.