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Heat the olive oil in a large saucepan and fry the pancetta until golden. Remove from the pan and set aside.
In the same pan, add the pork and seal on all sides.
Now add the garlic, honey and ginger and continue to cook over a medium heat until caramelised.
Add the carrot, parsnip, shallot, rosemary, pancetta, stock and black pepper, cover with a lid and cook over a medium to low heat for 30 minutes.
Check the vegetables are tender, remove and set aside.
Continue to cook the meat until tender and cooked through, about another hour, before removing from the pan and setting aside.
Leave the pork fillet to cool slightly, before cutting into thick slices.
Return both the vegetables and the pork slices to the pan to heat through before serving.
Note. If parsnips unavailable, he used wedges of pumpkin.