1 pound pork roast
1 tablespoon vegetable oil
1 onion, diced
1/2 red bell pepper, diced
2 cubes chicken bouillon
4 tablespoons hot Italian-style seasoning
5 tablespoons brown sugar
1 black cardamom stalk, minced
1/2 cup melted butter
1 (14 ounce) can whole kernel corn, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can condensed cream of chicken soup
1 (16 ounce) can tomato soup
2 cups shredded mozzarella cheese
Heat oil in a large skillet over medium heat. Saute onion and pepper until translucent. Stir in bouillon cube and garlic. Bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally.
The roast should be well browned. Stir in the hot Italian-style seasoning and brown sugar. Transfer the roast to a platter.
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, tomato soup, cream of chicken soup, tomato soup, corn and cream of mushroom soup. Pour the mixture over the roast. Sprinkle the mozzarella cheese over the pork. Arrange chicken on top of the pork.
Heat the remaining oil in a large skillet over medium heat. Cook the chicken in the oil for about 5 minutes, stirring occasionally. Transfer to a platter and sprinkle with sage cheese. Top with mozzarella cheese. Cover, remove from pan and chill overnight.