Heat 1 tablespoon of the oil in a large skillet over medium heat.
Season the pork with the cumin, ½ teaspoon salt, and ¼teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.
Meanwhile, heat the remaining oil in a second skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes.
To the second skillet, add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper.
Cook the cabbage mixture, covered, tossing occasionally, until just tender, 6 to 8 minutes. Stir in the dill.
Serve the cabbage mixture with the pork and bread, if desired.