Combine garlic, scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, cloves, and salt in a blender and puree.

Transfer the puree to a resealable plastic bag.

Add the pork shoulder steaks to the bag, ensuring they are fully coated with the marinade.

Refrigerate the pork in the marinade overnight.

Preheat the oven to 325°F (160°C).

Remove the pork from the marinade and transfer to an enameled cast-iron casserole.

Add water to the casserole and bring to a boil on the stovetop.

Reserve the marinade for later use.

Cover the casserole and braise the pork in the preheated oven for 1 hour and 30 minutes, turning the steaks occasionally until tender.

Remove the tender pork steaks from the casserole and set aside on a plate.

Boil the braising liquid in the casserole until it reduces to 1 cup (approximately 10 minutes).

Strain the reduced braising liquid into a saucepan.

Boil the strained liquid until it further reduces to 1/2 cup (approximately 8 minutes).

Add the reserved marinade to the saucepan and boil for 1 minute.

Lightly season the braised pork with salt.

Brush the reduced sauce over the pork steaks.

Heat vegetable oil in a nonstick skillet over moderately high heat.

Add the pork steaks to the hot skillet and cook for about 2 minutes per side until browned and glazed.

Serve the Spicy Haitian Pork immediately.