Season the pork with garlic powder, onion powder, cumin, salt and pepper. Add the white wine and bay leaves to the bowl. Cover the bowl in plastic wrap and refrigerate overnight.
Place the clams in a bowl of salted water for 1-2 hours before you start cooking. The salt in the water will the clams to open. Rinse and drain the clams thoroughly.
Uncover the pork and drain it using a slotted spoon, squeezing out as much liquid out as you can. Important: make sure to reserve the liquid! Heat the lard in a dutch oven or pot. Sear the pork on all sides over a high flame and transfer the pork to a plate.
Sauté the onions in the leftover pork fat - add another tablespoon of lard if needed. The moisture from the onions will deglaze the pot. Add the crushed chilis (or tomato paste + hot sauce) to the pot and toss the onions until they're coated.
Return the pork to the pan and pour the reserved marinade over it. Bring the pot to a simmer and cover it with a lid. Braise the pork over low heat for for 45 minutes.
Once the pork has 15-20 minutes left of cooking time, heat the frying oil in a separate pan. When the temperature of the oil reaches 350°F, fry the potatoes for 3-5 minutes or until golden on all sides. Drain on paper towels and set them aside, or keep them warm in the oven (heated to 170°F).
Once the timer on the pork is up, add the rinsed, drained clams to the pot. Cover the pot and steam the clams over low heat for 3-5 minutes or until their shells open.
Transfer pork to a casserole dish. Layer the potatoes on top of the pork and arrange the clams on top. Ladle the braised liquid over the dish - you don't have to use it all.
Top the dish with fresh chopped cilantro, giardiniera, and a few black olives then serve.