Remove any excess fat from Pork and discard. Cut ribs into smallest portions possible, or if using Pork chunks, cut into 2" to 3" cubes. Combine Pork with lemon juice and 1/2 teaspoon each of seasonings listed. Seal and turn or shake to mix. Refrigerate for 2 hours or overnight, turning at least once.
Heat olive oil in large heavy pan over high heat. Drain any excess lemon juice and discard. Brown Pork, stirring and scraping up from bottom frequently. Turn heat down slightly as Pork starts to brown.
Add chopped red pepper and Onion. Continue to saute, scraping and stirring. Don't allow the juices to burn; turn fire down as required. Measure out and combine white rice, 1/2 tsp cumin, 2 tsp sea salt, black pepper, parsley and minced garlic.
When onions and peppers start to brown (or if pan drippings start to get too dark), add rice mixture. Stir and scrape bottom for 1 minute more. Add white wine and scrape to deglaze the pan.
Add 4 cups of chicken broth (if you are short some of the broth, complete the liquid amount with water). Mix in the Bijol condiment. Stir while bringing to a full boil. Cover tightly, and turn to lowest simmer for 20 minutes.
Shortly before the dish is finished, cook the Peas according to package instructions. Do not overcook. When rice and Pork dish are done, mix half the Peas into the dish, and scatter the rest on top as garnish. You may also garnish with strips of canned or bottled pimento if desired.