I made this last night - delicious. I used herbs de provence and some crushed garlic instead of the parlsey and thyme, but it was truly wonderful. I put the whole lot into the oven for the last half an hour of cooking time so that the top of the belly pork browned off a bit - and it was really scrummy. Worth buying the book just for this recipe!
Now I have the book out, and I've been looking through.... make sure that you try the Bull Fighters beef stew with macaronnade too it's one of the best recipes ever! I did add an oxo cube to it, but otherwise made it exactly as it is - well worth the price of the beef!