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1
Preheat the oven to 350 Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat.
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2
In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering.
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3
Add the roast and cook over moderate heat until well browned all over.
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4
Transfer the roast to a large plate.
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5
Add the salt pork to the casserole and cook over low heat until softened but not browned.
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6
Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
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7
Add the wine, bay leaves, sage and thyme and bring to a boil.
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8
Remove from the heat.
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9
Carefully set the roast, fat side up, in the casserole.
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10
Cover and bake in the oven for 30 minutes.
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11
Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened.
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12
Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150.
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13
Transfer the roast to a carving board, discard the strings and cover loosely with foil.
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14
If the pan juices are thin, boil them over high heat until thickened.
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15
Season with salt and pepper.
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16
Slice the roast and serve with the vegetables.
