Cut the pork into even pieces and place them into a heavy dutch boiler or casserole dish that has a lid.

Cut the vegetables into large chunky portions and add them to the pot along with the herbs, spices, lard and wine (reserve some parsley and 1 garlic clove for adding to the finished dish.)

To get the cooking process stared bring the pot up to a simmer, then cover with the lid and into the oven. It will take 4 hours at least at 150c to become tender enough, I cooked mine over night at 100c for 10 hours and then turned the heat up to 150c for an hour or so. Or just keep cooking until the meat is very tender.

You can see how tender the pork flesh is in the first image, I then drained all the ingredients away from the fat and liquid (keep the fat) using a colander sitting in a bowl. I then picked out the herbs and spices and removed the papery skin from the garlic cloves

Pass the fat and liquid through a sieve to remove the smaller unwanted bits, then remove the skin from the pork (you can ask your butcher to remove the skin when you buy the pork belly but keep the skin and add it to the pot when cooking)

Use a fork to break down the mixture then will take several minutes, Now add some ice to cold water in another bowl we are going to continue to mix over this ice water.

Continue to mix over the ice water for a minute then add about half the fat and liquid and keep mixing with your hand or a spoon

Finely chop the reserved garlic and parsley tougher and add to the pork mixture

Taste and season to your liking and mix thoroughly

Spoon mixture into selected containers and cover with some melted lard, the final image is how it looks when the lard has set in the fridge

These screen shots are taken from my youtube video. https://www.youtube.com/watch?v=CHbA_1IML3E&t=16s