Justin Wilson Looking Back: Chopped Pork and Turnip Stew

Serves 10-14 people


  • 1 cup of olive oil
  • 2 cups of sifted all-purpose flour
  • 3 cups of chopped onions
  • 1 cup of chopped celery
  • 1 cup of chopped bell peppers
  • 1 cup of chopped fresh parsley
  • 2 cups of dry white wine
  • 1 teaspoon of dried mint
  • 1 1/2 teaspoons of minced garlic
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of Louisiana hot sauce
  • 5 pounds of pork ginger (boneless rib meat), cut into large pieces
  • 3-10 cups of peeled and cubed turnips, as you like
  • Salt to taste


Heat the oil in a large frying pan over a medium fire, then add the flour, and, stirring occasionally, make a roux. When the roux is as brown as you like, add the onions, celery, bell peppers, and parsley and cook, stirring, until the onions are clear.

Add enough cold water to the mixture to get a nice stew-like consistency and cook, covered, for about 1 hour and 10 minutes over a low fire.

Stir in the wine, mint, garlic, Worcestershire, and hot sauce.

Meanwhile, brown the meat in a pot big enough to hold everything — turnips, roux, mixture, and meat. Pour the roux mixture into the pot with the meat, add the turnips and water to cover, and cook, covered, for 2-3 hours over a medium-low fire, keeping it bubbly.

Season with salt.

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