Trim any fat from pork; cut meat into 1 1/2-inch cubes. Place in bowl. In separate bowl, mix together flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves; sprinkle half over pork, tossing to coat well.
In large heavy saucepan, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as necessary. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add remaining spice mixture, onions, garlic, 2 tbsp of the vinegar, the ginger, mustard and hot pepper flakes; cook, stirring, until onions are softened, about 6 minutes.
Pour in chicken stock and remaining vinegar; bring to boil, stirring to scrape up any brown bits. Return pork and any accumulated juices to pan; add bay leaves. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until pork is tender and sauce is thickened, about 15 minutes. Discard bay leaves.