For the Pork:
Brine the pork for 24 hours. Remove from brine and pat with dry towel. Rub the paste generously over pork. Place the pork in an uncovered roasting pan, and place in CVap for 11 hours at 175 degrees doneness and 0 Browning. The next day, remove the pork and bring to room temperature. Portion pork to 4 ounce portions and reserve.
For the Pickled Chilies:
Boil vinegar with salt and garlic and pour over the chilies. Let cool to room temperature and then store in refrigerator.
For the Paste:
Combine water, wine, salt, sugar, bay leaves, peppercorns, juniper berries, star anise, shallots, lemon, lime, garlic, and chilies in a blender and blend until a paste forms. Season and reserve.
For the Clams:
In a mortar, pound garlic, shallot, cilantro roots, and fish sauce to a smooth paste in mortar or in food processor. In a hot pan with olive oil, add paste and cook until aromatic. Add both wines and bring to a boil for 15 seconds. Add clams, making sure they are mostly in a single layer. Cover tightly and let cook for about 5 minutes. Check to see if clams have opened, if not, shake the pan a little and recover for another minute. Remove pan from heat when most of the clams have opened. Add 10-12 pickled chilies and toss.
To Assemble and Serve:
Sear pork on a griddle or nonstick pan until golden and crispy on one side. Pour clams into a bowl and place pork on top of clams. Garnish with cilantro sprigs.