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Preheat the oven to 220°C, gas mark 7. Remove the thick, harder skin of the pork belly with a sharp knife and discard. Season all over with the salt, transfer to a large casserole dish and roast, uncovered, for 20 minutes.
Transfer the pork pieces to a plate, then add most of the sage (reserve 5 leaves) to the casserole along with most of the garlic (reserve 1 clove), the leeks, celery and lemon slices. Put the pork on top of the vegetables, pour the wine all over the top, cover with a lid or a sheet of foil and return to the oven; cook for 1 hour.
Carefully remove the dish from the oven, baste the pork really well, reduce the heat to 180°C, gas mark 4, then cover again and cook for a further hour. Meanwhile, finely chop the remaining sage leaves and garlic, then mix together with the honey and lemon juice. Drizzle it all over the pork and cook for 15 minutes, uncovered, then remove from the oven and let rest for another 15 minutes before serving.