Sprinkle pork with 1 teaspoon salt and pepper. Set aside.
Combine turnips, sugar, and 2 cups water in a heavy saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Drain and set aside.
Combine oil and flour in a large Dutch oven; cook over medium heat, stirring frequently, 5 minutes or until golden brown. Stir in onion and garlic; cook until onion is tender. Add pork and remaining water; stir well. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender. Stir in rosemary, remaining salt, and red pepper. Cover; simmer 10 minutes. Serve pork and turnips over rice.