Wash mustard greens in water 4 or 5 times and slice coarsely.
Cut pork into slices 1/8 inch thick.
Fry until about half done in a very large saucepan.
Add hot water and greens.
Cover and cook for 35 minutes, or until mustard greens are tender.
Tie spices in a cheesecloth bag and add along with sugar, salt, pepper, and onion 10 minutes before cooking time is up.
Remove spice bag and serve greens hot with a small piece of salt pork on each serving.