Irish "Bacon" and Cabbage

Directions

1. 1
   Combine 1 gallon of water and salt in heavy large pot.
2. 2
   Stir until salt dissolves.
3. 3
   Add pork.
4. 4
   Cover and refrigerate 1 day.
5. 5
   Bring pork in salt water to boil.
6. 6
   Boil 10 minutes.
7. 7
   Carefully drain salt water.
8. 8
   Fill pot with enough cold water to cover pork.
9. 9
   Bring water to boil over high heat.
10. 10
    Add garlic and peppercorns.
11. 11
    Reduce heat to medium-low.
12. 12
    Cover; simmer gently until pork is very tender, about 3 hours.
13. 13
    Transfer pork to large pan.
14. 14
    Cover; keep warm.
15. 15
    Add cabbage and carrots to cooking liquid.
16. 16
    Boil until vegetables are almost tender, about 15 minutes.
17. 17
    (Can be made 1 day ahead.
18. 18
    Cool slightly.
19. 19
    Chill uncovered until cold, then cover and keep chilled.
20. 20
    Before continuing, rewarm over medium-low heat.)
21. 21
    Using slotted spoon, transfer vegetables and garlic to serving platter.
22. 22
    Cut pork into thick slices; arrange on platter with vegetables.
23. 23
    Spoon some hot cooking liquid over pork and vegetables.
24. 24
    Garnish with thyme.
25. 25
    Serve with mustard.