2 lbs pork roast, cut into small-medium pieces
3 leeks, sliced
6 russett potatoes, quartered
3 carrots, roughly cut
1 bunch fresh thyme
1 bunch fresh rosemary
1 cup dry white wine
4 cups chicken stock
1 bunch spring onions, roughly cut
2 thick strips bacon, cut into small squares or strips
1 yellow onion, sliced
4 cloves garlic, minced
2 turnips, roughly cut
2 bay leaves
Serves Four Total Time: 100 minutes
In a large pot over medium heat, fry the bacon, onion and garlic for about 5 minutes. Then add in the pork, carrots and garlic and continue to cook for another few minutes.
Pour in chicken stock and white wine, as well as the rest of the ingredients besides the spring onions. Cover pot and cook over a strong simmer for about one hour. Then add in spring onions and cook for another ten minutes. Take out the thyme and rosemary bunches, as well as the bay leaves, and then serve. Also tastes good if let to sit overnight.
