Soak the rice in water beforehand. Debone the meat, cut it into cubes and put it to boil in a pot with 3 to 4 cups of water on low heat, for 50 minutes. Remove the cooked pieces and strain the broth. The carrot is cleaned and grated, the zucchini too.
Wash the leeks and slice them into thin rings. In a tray, add 3 1/3 tbsp (50 ml) oil and arrange the meat and vegetables. Add the drained rice and season everything with 1/2 tsp salt, pepper and dried crushed sage.
Pour in 3 cups of pork broth and bake in moderate oven for 40 to 50 minutes. Serve with a little soya sauce.