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Trim fat from pork; cut pork into ¾-inch cubes.
Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Fry bacon until crisp; drain.
Remove pork from marinade, reserving marinade.
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
Cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.