Preheat the oven to 220C/425F/Gas 7.
Rub the sea salt and lemon juice into the skin of the pork belly. Place into a baking tray and roast for 20 minutes.
Reduce the oven temperature to 180C/360F/Gas 4 and continue to roast the pork for about one hour, or until completely cooked through.
Meanwhile, heat the oil in a large pan. Add the bacon cubes and fry until crisp and golden-brown.
Add the cabbage and butter and cook 3-4 minutes, until the cabbage starts to wilt.
Add the wine and the cream and bring to the boil. Reduce the heat and simmer for 5-6 minutes, until the mixture has reduced to a thick sauce.
To serve, remove the pork from the oven and carve into thick slices.
Place a large spoonful of the cabbage mixture onto each plate and top with slices of the pork. Drizzle with a little gravy and sprinkle with chopped parsley.