1 (6 ounce) can cooking soy sauce
1 teaspoon lemon juice
1 teaspoon granulated sugar
1 ("shredded") package salt pork roast
1 1/3 cups water
1 green bell pepper shot
1 chipotle peppers, seeded and minced
In a blender or food processor, combine soy sauce, lemon juice and sugar. Spread down sides of pork rib, 170 to 185 inches long; bend rib in half; cut slit into 3/4 inch thick slices; use a slotted spoon to keep the tip from sticking together. Reserve 1/2 cup soy sauce and remaining soy sauce in cooking pot.
In a steamer or pressure cooker, combine 2 tablespoons water and 2 tablespoons lemon juice. Bring the water and lemon juice to a boil; add browning gravy and corn oil. Cover; cook for 5 minutes, stirring occasionally.
Return pork to steamer. Add green pepper to pot along with bell pepper. Stir up until cabbage is browned and boiled in liquid. Cover; cook for 4 to 5 minutes or until the meat is pink. Serve over rice and pickles.