3 tbsp. cubed salt pork
1 clove garlic
3 1/3-4 lb. chuck or rump
2 tsp. salt
1/2 tsp. pepper
1 lg. green pepper
1 lg. onion
2 sprigs parsley
1 #2 1/2 can tomatoes (28 oz.)
1/2 tsp. thyme
1/4 tsp. oregano
1 bay leaf

Render pork in the bottom of a heavy saucepan or deep skillet large enough for a pot roast. Brown garlic and remove from pan. Rub roast with salt and pepper; brown in fat on all sides. Chop green pepper, onion, parsley and add to roast with can of tomatoes, thyme, oregano and bay leaf. Cover and simmer over low heat until tender (about 2 1/2 hours). Serve with buttered noodles that have been sprinkled with freshly grated Parmesan cheese.