Clean the Savoy removing the core and all the hard outside leaves, wash it and slice it lengthways, then blanch it in plenty of salted water and drain. Peel the onion, trim and peel the carrot; remove filaments from the celery and, once washed, mince coarsely all the vegetables.Mince also the parsley. Wash the pork meat and once dried, chop it up into cubes. Choose a saucepan for browning the pork, pour some oil in it, heat and set aside the oil in the saucepan. In the same saucepan add the onion, the carrot and the celery and fry until soft, minding that the onion does not golden.Add the pork, season with salt, pepper and white wine, which has to evaporate over a high heat. Once evaporated pour the broth and continue cooking over a moderate heat covering the pan for about 20 minutes, stirring with a wooden spoon from time to time.Add the savoy strips and let it cook for another half hour. In the meanwhile cook in plenty of boiling salted water. Drain it al dente, mix it with the pork meat, sprinkle with parsley and serve warm.