Unroll the pork joint with a sharp knife until flat with skin-side down.
Rub salt, pepper, garlic, and parsley into the meat.
Roll the meat and secure it tightly with string.
Heat 150ml olive oil in a large saucepan and brown meat on all sides.
Remove meat and add onions, celery, and carrots to the pan.
Add the bouquet garni and cook until onions soften.
Return meat to the pan, cover, and simmer on low heat for 3 hours.
Stir occasionally to prevent sticking and turn the meat.
Increase heat, add 200ml white wine, and simmer for 5 minutes.
Remove the meat from the saucepan.
Mash the cooked onions slightly using a potato masher.
Adjust the seasoning of the onion sauce to taste.
Serve onion sauce over cooked pennette pasta with parmesan.
Slice the pork and serve as a main with sauce and salad.