Prepare marinade

1. Fry pork belly in olive oil until fat runs.
2. Add carrots and leeks, simmer
3. Add herbs
4. Add wine and bring to a boil for 5 minutes to allow the alcohol to evaporate
5. Let cool down
6. Put meat in a 3L ziplock bag and add cold marinade.
7. Put in fridge and turn every 12 hours or so for 48 hours.

Prepare casserole

1. Remove meat from marinade and pat dry
2. Brown meat all over in duck fat and remove
3. Fry pork belly, carrot and leek. Add garlic and herbs.
4. Place the meat back on top of the vegetables
5. Strain the marinade, letting liquid pour into the casserole pot
6. Add the red wine as well
7. Simmer with lid on for 2 hours (I put it in the oven at 180C/350F for 2 hours, removing the lid for the last 20 minutes)
8. Remove meat from pot and place on carving board to rest
9. Slice thinly and arrange on a serving plate

Prepare sauce

1. Remove most of the vegetables from the casserole pot and discard.
2. Reduce the remaining liquid contents to sauce consistency
3. Turn down heat
4. Add chocolate and then the cream and pine nuts
5. Add the prunes and heat through
6. Spoon sauce over meat and serve