Preheat the oven to 160°C (fan).
Cut the pork into large pieces.
Chop the leek, carrots and garlic.
Add 4-5 tablespoons of olive oil to a large frying pan on high heat.
Put the pork pieces into the pan and sauté them well until they have turned brown on all sides. In case not all pork pieces fit into the pan, sauté them in two portions.
Once the meat is ready, transfer it into a casserole and set aside until needed.
Into the same frying pan, sauté the chopped onion, the leek, carrots and garlic for 2-3 minutes until caramelised.
Quench with red wine and balsamic vinegar and stir well for 1-2 minutes until reduced.
Pour the flavoured vegetables into the casserole and add prunes, star anise, orange zest and juice, honey, thyme, water, the vegetable stock cube, salt, and pepper.
Close the lid and put the casserole into the oven.
Cook at 160°C (fan) for 3 hours.