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Pork Fillet with Honey and Ginger

Lonza al Miele Zenzero
Dishes using slightly more exotic ingredients are becoming popular in Italy now. People are experimenting with more unusual spices as they become more readily available, especially in cities, probably because this is where immigrants have settled. This is a really simple way of cooking pork and the addition of honey and ginger (the unusual ingredient here) gives the meat a flavoursome kick!


  • 6 tbsp extra virgin olive oil

  • 100g pancetta or bacon, roughly chopped

  • 800g pork fillet

  • 2 garlic cloves, left whole

  • 4 tbsp honey

  • 12g ginger, peeled and

  • finely sliced

  • 2 carrots, roughly chopped

  • 4 baby parsnips, peeled and cut in half

  • 4 shallots, halved or quartered, depending on size

  • 2 sprigs of rosemary

  • 300ml vegetable stock

  • freshly ground black pepper


  • 1.

    Heat the olive oil in a large saucepan and fry the pancetta until golden. Remove from the pan and set aside.

  • 2.

    In the same pan, add the pork and seal on all sides.

  • 3.

    Now add the garlic, honey and ginger and continue to cook over a medium heat until caramelised.

  • 4.

    Add the carrots, parsnips, shallots, rosemary, pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes.

  • 5.

    Check the vegetables are tender, remove and set aside.

  • 6.

    Continue to cook the meat until tender and cooked through, about another hour, before removing from the pan and setting aside.

  • 7.

    Leave the pork fillet to cool slightly, before cutting into thick slices.

  • 8.

    Return both the vegetables and the pork slices to the pan to heat through before serving.


Serves 4-6

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