1 (4 pound) whole pork roast, cut into 1 inch cubes
2 medium onions, sliced
1 medium head romaine lettuce
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup chopped celery
4 cloves garlic, peeled and crushed
2 carrots, cut into 1 inch cubes
1 cup Swiss cheese
2 tablespoons Worcestershire sauce
1/2 teaspoon vinegar
1/2 teaspoon white sugar for garnish
1 (3 ounce) can tomato paste
Melt pork fat in a large skillet over medium heat. Sprinkle onions and lettuce over roast. Saute until tender, about 5 minutes.
Place celery and salt over roast. Stir with skillet and broil 10 minutes, keeping sauce warm. Remove from heat and pour over celery and salt, pressing about a tablespoon of filling into the bottom of the pan. Adjust garnish with parsley, mustard or chicken bouillon strips. Garnish with celery and salt again, pressing about a tablespoon of filling into the bottom of the pan. Garnish with penne sauce, tomato paste and Worcestershire sauce. Serve over roast. Cover and chill overnight.
Slice ribs into 1 inch cubes. Prepare sauce according to package directions. Cover and refrigerate remaining sauce for 10 minutes.
Slice ribs into 1 inch cubes; cut into 1 inch cubes. Plate cubes and serve with mayonnaise sauce.