Method

• Preparing the pork: Place the pork  fat side down and season the flesh with pinches of salt and a pinch of pepper
•   Lay the sage leaves in a line along the centre, then take the thickest part of the pork and roll it up as tightly as possible
•   Tie the string around the belly tightly; repeat 5 or 6 times so the meat holds tightly
•   If your pork is already rolled then simply season lightly
• Browning the meat: On a medium heat, in a large non-stick frying pan, without oil or butter, fry the rolled pork belly for 12-15 minutes, until golden brown all over
• Braising the pork: Place the pork belly in a large casserole dish
•   Pour in the water and bring to the boil over a high heat
•   With a ladle, skim off any impurities that rise to the surface
•   Lower the heat and cook on a gentle simmer for 1 hour
•   Fast cooking would make the meat very tough
•   Cooking the vegetables: Add the carrots, garlic and bouquet garni and cook for a further 30 minutes
•   Then add all the remaining ingredients except for the parsley and cook for 1 hour longer, until the meat and vegetables are tender
•   Stir in the parsley, adjust the seasoning and serve with the vegetables on the bottom of a large dish and slice the pork and arrange on top
• Pour over the broth and serve the large platter with all the goodies directly at the table