Boil 1L of water with brine ingredients until sugar and salt dissolve, then cool.
Submerge pork in brine within a sealed container and refrigerate for 24 hours.
Remove pork from brine and pat the skin completely dry.
Preheat your oven to 150°C.
Roast pork on a wire rack for 2.5 to 3 hours until crisp, then rest for 30 minutes.
Fry diced bacon in a saucepan until crisp, remove, and sauté onions in the fat until soft.
Add bacon, herbs, and lentils to the pan, then simmer in wine and stock for 30 minutes.
Blanch herbs for 1 minute and cabbage for 2 minutes, then shock in ice water and drain.
Chop greens and mix with garlic, anchovies, capers, shallot, spices, zest, and olive oil.
Slice the pork and serve over the lentils with a spoonful of salsa.