Free Issue! Try Saltscapes Magazine before you buy. Download Now


2 tbsp (30 mL) pork fat or olive oil
1 1/4 
lb (625 g) pork tenderloin, cut into 
3/4-inch (2-cm) cubes
oz (125 g) pork belly with fat cut in large strips
2 medium onions, diced
1 turnip, cut into chunks
4 medium carrots, cut into chunks
2 green onions, coarsely chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground pepper
1 cup (250 mL) cold water
2 tbsp (30 mL) coarsely chopped parsley
1 tbsp (15 mL) dried summer savoury


Heat the fat or oil in a large heavy-bottomed pot until brown, then brown the tenderloin and pork belly for 5 minutes at medium heat. Add onion and cook for another 5 minutes, stirring regularly.

Add turnip, carrot, green onion, salt and pepper. Stir; add water and herbs. Reduce heat; cover and cook for 45 minutes. Stir occasionally; add a bit of water if necessary to keep it from drying out or sticking to the pot. Serve hot. Makes 4 servings.

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.