Place pork, vegetables, and aromatics in a saucepan and cover with cold water.
Bring to a boil then simmer the mixture for two hours.
Press the pork between two heavy baking trays and chill in the fridge for two hours.
Preheat the oven to 225°C.
Remove the chilled pork and cut into four equal squares.
Pan-fry the pork pieces skin-side down in 55g of butter for 3 minutes.
Turn the pork, glaze with honey, and roast in the oven for 12 minutes until crisp.
Reduce wine and stock by half in a pan, then whisk in the remaining 55g of butter.
Sauté bacon in 50g of butter, then stir-fry cabbage and sprouts with 75ml of water.
Stir in chervil and season with salt and pepper.
Cook apple and 25g of butter in a lidded pan until soft, then purée.
Plate the cabbage and top with a piece of roast pork belly.
Drizzle with red wine sauce and serve apple sauce on the side.