Keep the meat in one piece and put it into a heavy saucepan. Just cover with water and bring to the boil. Simmer for 30 minutes. Drain off the cooking liquid and reserve, leaving about ¼ pint/125 ml. in the pan. Wash the cabbage well and cut it into 8 sections. Put the cabbage pieces round and on top of the meat. Cover and simmer for 3 hours until the meat and cabbage are tender. Stir the cabbage from time to time so that it does not burn, adding a little of the original cooking liquid if necessary. Serve the pork or bacon in slices with the cabbage.