1.Dry-fry spices in small frying pan, stirring, until fragrant; cool.
2.Blend or process spices, garlic, chilli, ginger, onion and vinegar until mixture forms a smooth paste.
3.Heat half the oil in large saucepan; cook pork, in batches, until browned.
4.Heat remaining oil in same pan; cook paste, stirring, 5 minutes. Return pork to pan with stock; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Add potato, carrot and beans; simmer, uncovered, about 30 minutes or until pork is tender and sauce thickens slightly.