Cut thick slices of belly pork into large chunks and brown in hot olive oil. Transfer to a casserole dish.
Brown skinned banana shallots and whole carrots cut in half and add these to the pork. Tip a wineglass of
dry white wine (or dry vermouth) into the frying pan and scrape up all the browned bit, pour this over the pork
and veggies, cover and bake in a 170°C oven for about an hour, then remove the lid and continue baking for
another 30 minutes, until everything is cooked and the pork is crispy at the edges. Serve garnished with
chopped parsley, with your choice of spuds alongside.