Place the pork in a large bowl. In a blender or food processor, blend the onion, bell pepper, parsley, scallions, garlic, Scotch bonnet or habanero, sour orange juice, lime juice, salt, black pepper, thyme, and cloves into a coarse green seasoning. Scrape it over the pork and toss well. Cover and refrigerate for at least 30 minutes, or up to 8 hours.

Transfer the pork and every bit of the marinade to a large heavy pot. Add the water and bring to a boil over medium-high heat. Reduce to a steady simmer, cover, and cook for 55 to 70 minutes, stirring occasionally, until the pork is tender and the liquid has reduced substantially. Uncover and cook a few minutes longer if needed so the pork is not sitting in a pool of liquid.

Use a slotted spoon to transfer the pork to a paper towel-lined tray. Pat the pieces very dry. This reduces splattering and helps the pork crisp. Reserve the cooked onion and pepper bits if you would like to serve them alongside the pork.

Heat the oil in a deep skillet, Dutch oven, or heavy pot to 350°F (175°C). Carefully fry the pork in batches for 4 to 6 minutes per batch, turning once or twice, until browned and crisp around the edges. Do not crowd the pan.

Transfer the fried pork to a clean paper towel-lined tray or wire rack. Check that the thickest pieces have reached 145°F (63°C), then let them rest for 3 minutes. Taste and add a small pinch of salt if needed. Serve hot with the reserved cooked seasoning, rice, plantains, or a crisp salad.