Place the pork, Aleppo pepper, chilli powder, garlic, salt, black pepper, oregano, cumin, cloves and coriander into a bowl and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl and refrigerate the meat, your meat grinder's head assembly and grinder for 1 hour.
Fill a large mixing bowl with ice cubes and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder and grind the pork and seasonings using a coarse cutting plate. Return minced meat to refrigerator for 30 minutes. Lightly stir the minced pork with the vinegar and water until thoroughly mixed, form into burgers and refrigerate overnight, covered, to let flavours develop.
Heat vegetable oil in a heavy frying pan over medium-low heat and pan-fry the burgers until browned and no longer pink in the middle, 5 to 8 minutes per side.
It is very important to keep the meat very cold throughout the grinding process. Do not reduce refrigeration time.
This recipe will yield a mildly hot Mexican chorizo designed to suit most people. For a spicier chorizo, add crushed chillies to taste.
Aleppo peppers come from Syria and have a fruity, medium spiciness. Find them at specialty spice shops or Middle Eastern grocery stores. Alternatively, you can substitute four parts sweet paprika plus one part cayenne pepper.