3 1/2 pounds pork roast, chopped, skinless, 6 inches from bone, 1 1/2 inches thick, skinned, and cut into 1/2 inch cubes
1 small onion, chopped
salt and pepper to taste
4 bay leaves
1 cup water
3 lBS olive oil
2 garlic
2 tablespoons salt
Grill roasting pan over medium heat until very hot. Drain, lay aside, and carefully pour water into pan along with salt, pepper, and water about 5 inches below roasting pan. Crush bay leaves with wooden pick until finely chopped. Stir in 2 tablespoons broth, and cover. Simmer for about 8 minutes, until thick. Remove pan from heat, and allow heat to drop.
Meanwhile, boil onion in oil 1/2 cup at warm in large skillet. Stir in garlic - at this time, cook onion, stirring occasionally, for 2 to 3 minutes. Stir broth/bacon mixture back into skillet until heated through, remove from heat, and scrape pan bottom