Doing it this way seals the meat pieces immediately and prevents scum from forming. When the broth is boiling, drop the pork pieces one by one. Bring to the boil, cover and simmer for 10 minutes. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes). In large soup pan, sauté garlic in half of the olive oil until hot. Stir well. Remove pan from heat to add pork bones and meat to hot oil. Add shredded cabbage, along with remaining olive oil. When all the pork is in the broth, add the carrot and cabbage. It also prevents the temperature of the broth from dropping drastically.