Keep the meat in one piece, and put it into a heavy saucepan. Just cover with water and bring to the boil. Simmer for thirty minutes. Drain off the cooking liquid, leaving about quarter of a pint in the bottom of the pan. Cut the cabbage into eight sections and place it round and on top of the meat. Cover and simmer for three hours, until the meat and cabbage are tender. Stir the cabbage from time to time so that it does not burn and add a little of the original cooking liquid from time to time if necessary. Serve the pork or bacon in slices with the cabbage.