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For the Averna Pork:
Cut pork into 10 to 12 ounce cubes (you want at least 8 portions). Combine the remaining ingredients thoroughly and then rub into pork pieces. Preheat oven to 325°F. Heat a braising pan to smoking and sear pork pieces on all sides. Saute garlic, onion, and ginger until onion is translucent. Deglaze with wine and reduce liquid by three-fourths. Add bay leaves and stock; then transfer to a baking pan along with pork. Add water to cover, cover top with plastic and then foil and seal edges. Put in oven and bake for 2 to 3 hours, until pork is very tender.
For the Averna Glaze:
Combine ingredients in a pot and reduce by half.
For the Cucumber-Ginger Salad:
Make a vinaigrette by whisking oil into vinegar and seasoning with salt and pepper. Toss cucumbers, chili, and ginger with vinaigrette. Set aside.
To Assemble and Serve:
Remove pork pieces from braising liquid and flash fry in 50/50 peanut oil and olive oil until outside starts to crisp. In a saute pan, heat Averna glaze and add pork pieces. Coat each piece with glaze all over. Put pork in center of plate and drizzle with Averna glaze. Top with cucumber-ginger salad and serve immediately.
