Ingredients

• 6 tbsp extra virgin olive oil
• 100g/3½oz pancetta or bacon
• roughly chopped
• 800g/1lb 12oz pork fillet
• 2 garlic cloves
• left whole
• 4 tbsp honey
• 1cm/½in fresh root ginger
• peeled
• finely sliced
• 2 carrots
• roughly chopped
• 4 baby parsnips
• peeled
• cut in half
• 4 shallots
• halved or quartered
• depending on size
• 2 sprigs fresh rosemary
• 300ml/10fl oz vegetable stock
• freshly ground black pepper

Directions

• Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes
• or until browned all over.
• Add the garlic
• honey and ginger and continue to cook over a medium heat until caramelised.
• Add the carrots
• parsnips
• shallots
• rosemary
• cooked pancetta
• stock and black pepper
• cover with a lid and cook on a medium to low heat for 30 minutes.
• Check the vegetables are tender
• remove them and set aside.
• Continue to cook for another hour
• or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices.
• Return the vegetables and the pork slices to the pan to heat through before serving.