Preheat the oven to 200°C and season the pork with black pepper.
Melt lard in an ovenproof casserole dish and brown the pork on all sides.
Remove pork, fry onions until lightly coloured, and add garlic.
Return meat to the dish, add wine and 140ml stock, then bring to a boil.
Cover and cook in the oven at 200°C for 30 minutes, then reduce to 180°C for 1.5 hours.
Rest the meat for 10 minutes and strain the cooking juices into a pan.
Melt butter in a roasting tray and add the bacon pieces.
Top with cabbage, thyme, bay leaf, 140ml stock, and pepper before roasting covered for 25 minutes at 180°C.
Strain cabbage liquor into the pork juices, season, and stir in parsley.
Carve the pork, place over the cabbage, and serve with the sauce.