Slow cook pork vindaloo

3 birds eye chilli, deseeded if you like

12 cloves garlic

Large thumb size fresh ginger, grated

2 tbsp curry powder

3 tbsp mustard seeds or grainy mustard

1 ½ tbsp cumin

1 ½ tsp cardamom

½ tsp ground cloves

1/8 tsp chilli flakes, more to taste

4 tbsp vegetable oil

100ml white wine vinegar

1.5 kg pork loin or pork shoulder, cubed

1 very large onion, sliced

2 red peppers, sliced into strips (optional)

400g tomatoes, chopped

1 cinnamon stick

1 tsp salt

Basmati rice, for serving

Chopped coriander or parsley, for serving