Put the olive oil in the hot casserole dish and fry the pancetta to give the oil some flavour.
This is why this recipe needs no salt - if you add any, the pancetta will become ultra salty and really unpalatable.
When it is crispy, remove the pancetta and put the pork fillet in the oil, to take on the flavour. once the pork is sealed on the outside, add the honey, ginger and garlic, and allow it to caramelise.
Add all the other solid ingredients (except the potatoes, which are for boiling separately) and allow them to sweat a while before you put in the stock. Slow cook for 90 minutes (but for at least an hour)
Italian cooking is about subtle flavours, Asian cooking is about strong flavours. In this recipe, they truly complement each other, even though the stronger ingredients are used sparingly.
This recipe was inspired by a similar one by Gennaro Contaldo on the BBC TV series "Two Greedy Italians".