1 cup vinegar
1 teaspoon salt
1/2 cup white wine
6 slices bacon, cut into 1-inch cubes
2 onions, cut into 1-inch cubes
3/4 cup raisins
4 bay leaves
5 cloves garlic, peeled
2 ounces sun-dried tomatoes
4 parts water
2 tablespoons white sugar
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/2 pinch ground cayenne (optional)
In a large bowl, combine vinegar, salt, and white wine. Mix well. Combine bacon, onion, and raisins. Sprinkle all next to each other in bowl.
In a large torch or deep fryer, heat the water to 300 to 325 degrees F. Place 6 pork cubes, about 4 in each frying pan, on the tops of the pan. Cook approximately 3 minutes on medium-high heat, until the liquid evaporates. Drain on paper towels.
In a small saucepan over medium-high heat, warm sun-dried tomatoes in water, and pour tomato juice over the pork cubes. Bring to a boil, and cook, stirring, until heated through and pork is pasty. Cool 20 minutes.
Transfer diced pork to a 9x13 inch baking dish. Spread 1/2 of the raisins and onions over the pork. Layer with raisins and 1/3 of the papaya, and sprinkle with the remaining 1/3 papaya. Layer cakes and raisins with onions and tomatoes, transfer to the larger serving bowls, and top with 1/2 cup of tomato juice.
Toss to coat thoroughly, then cover with plastic wrap, and refrigerate for at least 1 hour before serving.