With the rack in the middle position, preheat the oven to 325°F (165°C).
In a large Dutch oven over medium-high heat, brown the pork in 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set the meat aside on a plate.
In the same pot, soften the onions and fresh ginger in 1 tbsp (15 ml) of the oil, stirring often. Add the spices and cook for 1 minute while stirring. Deglaze with the wine. Let reduce until almost dry. Return the pork to the pot. Add the broth and molasses. Bring to a boil.
Cover and roast in the oven for 2 hours 30 minutes, turning the pork over once or twice during cooking.
Remove the lid and add the potatoes around the meat. Cover and roast for another hour. Adjust the seasoning.
Meanwhile, in a large skillet over high heat, brown the garlic in the remaining oil. Add the kale and cook, stirring, until tender. Add the peas and cook until heated through. Season with salt and pepper.
In a large serving dish, arrange the pork and potatoes. Top with the kale and green pea mixture.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.