2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
4 pounds boneless pork loin roast
4 teaspoons white sugar
1 1/2 tablespoons salt
1 quart water
2 tablespoons Worcestershire sauce
1 quart alcohol
3 tablespoons Worcestershire sauce
1 quart beef bouillon
Heat oil in a large saucepan over a low heat. Mix in the Worcestershire sauce, cabbage, carrots, celery and onion, and let simmer for about 15 minutes.
In a large bowl, mix sugar, salt and water. Mix and return to a slow simmer. Stir in Worcestershire sauce while stirring. Lower the temperature to medium low, but do not remove from heat. Cover, remove lid, and let stand about 10 minutes.
Combine Worcestershire sauce and vinegar in a 2 quart metal bowl. Stir in enough water to cover. Pour over pork and toss lightly to coat, turning occasionally.
Boil 10 minutes, or until pork is opaque and juices run clear. Drain fat and stir in Worcestershire sauce and bouillon. Cover, and do not remove from heat. Season with Worcestershire sauce and sugar to taste. Cover, and let stand about 20 minutes, stirring occasionally.
While pork is in the pan, combine sugar, Worcestershire sauce and vinegar in a 1 quart metal bowl. Mix thoroughly until sugar is dissolved. Remove pork and set aside.
Stir sugar mixture into remaining Worcestershire sauce, onion, celery and pork mixture. Stir well and allow to simmer, stirring occasionally. Heat over medium heat, adding water if necessary to prevent leaking. Cover, heat briefly, stirring occasionally, until mixture is just tender.