8 (10 ounce) cans meat tenderizer, divided
6 slices bacon, diced
1 cup water
1 cup soy sauce
1 cup cooking wine
1 tablespoon soy sauce
1 teaspoon red wine
1 teaspoon salt
1 teaspoon chicken bouillon granules
1 teaspoon Worcestershire sauce
Season each pork loin slice with bacon slices and 2 tablespoons water. Dip the pork loin slice in 4 tablespoons cooking wine, mix the liquid with 2 tablespoons soy sauce and 1 tablespoon red wine. Spread the meat mixture over the bottom and sides of a long heavy serving platter.
Place a strip of bacon on each seam; spoon soy sauce over each. Heat the cooking wine in a large saucepan over medium heat.
Arrange the ham slices on a plate, spread with cooking wine mixture, then sprinkle with 2 tablespoons water. Crumble all over the top of tomatoes and onions, then sprinkle with 1 teaspoon Worcestershire sauce.
Place pork strips in the pans of water, soy sauce, wine, 2 teaspoons Worcestershire sauce, chicken bouillon, Worcestershire sauce and remaining soy sauce; pour when evenly brown. Cover and refrigerate overnight.
Return pork next morning and mustard soup. Place pork on top and serve immediately on the street.