Place pork cubes in a large heavy-bottomed pot. Add garlic, sour orange juice, scotch bonnet pepper, thyme, salt, pepper, and onion. Add enough water to barely cover the pork.

Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 60-75 minutes, stirring occasionally, until pork is tender and most liquid has evaporated.

Remove and discard thyme sprigs, onion pieces, and pepper. Drain pork in a colander, reserving any remaining liquid. Pat pork completely dry with paper towels.

Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, fry pork cubes for 3-4 minutes per side until golden brown and crispy.

Transfer to a paper towel-lined plate and season lightly with salt. Serve immediately with rice and beans.