1 pound boneless pork loin
3/4 cup vegetable oil
4 slices Bacon
2 onions, sliced into 1" rings
1 medium head cabbage
1/2 cup water
2 teaspoons Worcestershire sauce
2 tablespoons dried minced onion soup peppercorns
1 teaspoon salt
2 teaspoons dried oregano
2 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon brown mustard
2 teaspoons soy sauce
1/2 teaspoon salt
Remove fibrous bones from pork loin, cut into 1/2 inch cubes, leaving 9 to 10 cubby patties. Heat oil in a large skillet over medium heat.
Saute bacon and onions until bacon is browned and onion is tender. Keep bacon grease in pan to dip baked pork. Stir in cabbage, enough to cover.
In a small bowl, combine 2 slices bacon with 3/4 cup chopped onion and saute over medium heat, stirring occasionally, until onion is translucent. Add enough water to cover pork.
Add enough water to cover meat in pan. Pour in what rains out of pan drippings. Bring to a rolling boil over medium heat for 1 minute. Reduce speed to low.
Stir in Worcestershire sauce and lime juice, if desired. Mixture will froth. Stirring constantly, cook and stir over low heat until well blended; medium heat cooking for 10 minutes. Turn to coats all. Reduce heat to medium-low. Cover pan with tomatoes and leave in.
Reduce heat so that water level does not rise to higher than pan; Bring to a low boil. Reduce heat to medium-low. Remove from heat.
Place large pork pit on foil or dish in a heavy saucepan and brush with 2 tablespoons oil. Fry 1 inch thick slices of pork to 2 inches thick; brown on both sides. Remove foil and toast on the tops side of the foil.
Meanwhile add 2 green onions, 1 medium lettuce leaf, tomato slices, 1 cup water and 1 teaspoon Worcestershire sauce.
Bring to a low boil. Cook, stirring occasionally, until vegetables are wilted, 6 minutes. Add 2 green onions and 1 medium tomato slice; cook, stirring occasionally, for 5 minutes. Remove from heat; add shredded cheese.