Cook over medium high heat until evenly brown.
Drain and set aside.
Put pork, salt, pepper, and flour into a large mixing bowl.
Toss to coat pork evenly.
Brown pork in frying pan with bacon fat.
Place pork into stock pot (leave 4 tablespoons of fat in frying pan).
Add the garlic and onion and sauté until the onion begins to turn golden.
Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock, and sugar.
Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot.
Reduce heat and simmer covered for 20 minutes until vegetables are tender.
Check seasoning to taste.
You could substitute the pork with good game meat such as Venison.