Preheat the oven to 350 degrees F. Season the pork with salt. Heat the vegetable oil in a large pot over high heat and sear the pork on all sides, approximately 7 to 10 minutes. Remove the pork and set aside. Add the onion, ginger, and garlic, cook over medium heat until lightly browned. Add the cinnamon sticks, peppercorns, coriander seeds, fennel seeds, cumin, and bay leaves and toast until fragrant. Deglaze the pan with the ginger beer and chicken stock. Add the molasses and bring it up to a simmer. Add the pork, cover the pot with the lid and place in the oven. Braise until the pork is tender, turning the pork over half-way through the cooking time, approximately 2 1/2 hours. Turn the pork over half-way through cooking. Once the pork is tender, remove it from the pot. Remove the fat cap, and divide the meat into 2-inch pieces and set aside. With a fine strainer, pour the liquid into a large wide-based pot. Reduce the braising liquid by 2/3 over high heat, until it is thickened and will coat the back of a spoon. Glaze the pork in the sauce before serving.
To make Quinoa Salad: In a small bowl, place the whites of the green onion, lemon zest, lemon juice, ginger, oil and salt; stir to incorporate. In a large bowl, place quinoa cucumber and chopped green onion tops. Add the white onion mixture to the quinoa mixture and gently toss to incorporate. Add the mint, gently toss and season with salt.
To make Pineapple Compote: Melt the butter in a saute pan over medium heat. Add the pineapple and season with sugar and salt. Saute the mixture over medium heat for 5 minutes. Add the ginger and stir, remove the pan from the heat.