Pork Belly with French Lavender Salt and Rose Alioli

Name: Pork Belly with French Lavender Salt and Rose Alioli
Ingredients: 1 teaspoon olive oil; 3 or 4 fresh sage leaves; 1 kg (2.2 pounds) fresh pork belly, without bones; 2 tablespoons gewürzhaus’ french lavender salt (see note); 1½ cups whole milk; 1 large clove of garlic (or more, to taste); Pinch of sea salt flakes; 1 egg yolk; 1½ teaspoons dijon mustard; 75 ml (2.5 fl oz) grapeseed oil; 75 ml (2.5 fl oz) extra virgin olive oil; 1 tablespoon lemon juice; 1½ tablespoons rose jam (or more to taste)