Cut pork into 1 inch thick fillets and place in a large bowl or Ziploc bag.
Add 1 clove garlic, onions, leaves from one bunch of cilantro, ginger, juice, and soy sauce to a food processor and blend until smooth.
Add the marinade to the pork. Cover/seal and refrigerate for 24 hours.
Remove the pork from the refrigerator 1 hour before cooking.
Preheat oven to 200°.
Remove the pork from the marinade. Set the marinade to the side.
In a large dutch oven with a light coating of oil, sear the pork over a medium-high heat for about 30 seconds per side. This will likely need to be done in batches a few at a time.
Remove the dutch oven from the heat. Add all pork and the marinade. Make sure all pork is covered in the marinade and place the lid on the pot.
Place in the oven and let braise for 2-3 hours.
While the pork is cooking make the habanero pesto. Add leaves from one bunch of cilantro, 3 cloves of garlic, habaneros, and ½ cup of olive oil to a food processor and blend until smooth. If too thick add additional olive oil until desired consistency (should be slightly thick).
When pork has finished cooking, remove from oven and let cool for about 15-20 minutes. Remove the pork from the liquid. Shred with a fork or break apart with tongs and set aside.
Bring the liquid to a boil on the stove, uncovered, and cook until reduced by about ½.
Cook pasta while liquid is boiling down.
Once the liquid is cooked down, turn off the heat and reincorporate the pork.
Assemble the dish by adding pasta, then pork mixture, a dollop of sour cream, and a bit of the habanero pesto.