4 boneless pork loin roast
1 onion, chopped
2 tablespoons olive oil
4 cups broccoli florets
2 large carrots, sliced
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 medium heads cabbage, shredded
2 medium heads cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 medium heads cabbage, shredded
2 medium heads cabbage, shredded
1 medium head cabbage, shredded
1 medium head cabbage, shredded
2 medium heads cabbage, shredded
1 medium head cabbage, shredded
Place pork in a large, deep skillet or Dutch oven. Cook over medium heat until evenly brown. Drain fat. Separate ribs and sift to coat.
Remove ribs. Drain fat. Dry meat thoroughly.
Place ribs in a Dutch oven rack. Cover and sprinkle with olive oil. Heat about 2 inches of water in oven to about 375 degrees F (190 degrees C).
Remove ribs from oven. Place them in a plastic bag. Stuff ribs with mustard, carrots, cabbage, celery, carrot and cauliflower. Season with thyme, parsley, salt and pepper.
Place ribs in plastic bag. Handle with tongs. Sprinkle with wasabi and dried parsley.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until ribs are well done. Lift pork in warm oven for 5 minutes. Remove meat from plastic bag and plop on a platter. Brush sauce over ribs to keep them from sticking.
Meanwhile, heat 2 tablespoons of olive oil in a small skillet over medium heat. Saute onions and garlic for 2 minutes.
Season the pork with salt and pepper. Place ribs in oven on rack and cook for 4 hours in oven.