Step 6 was repeated as Step 7...here's the correct Step 7: Step 7 Combine vegetables and rosemary in a roasting pan. Top with pork, scatter reserved pork belly pieces around pan. Sprinkle port evenly with salt. Cover and refrigerate for 12 to 36 hours.
The recipe needs to state to save the meat scraps for the roasting. Most people would just discard the pieces of the meat that are cut off. What about the bone that the butcher cuts off? Will I pay for that as part of the per pound costs? I would want that bone to cook with the vegetables also. Please consider that home chefs would not be aware to to these things and include all instructions in the recipe.