PORK AND APPLE STEW

45 ml (3 tbsp.) unsalted butter

45 ml (3 tbsp) extra virgin olive oil

2.27 kg (5 lb) pork cubes from Ferme Selby

280 g Selby Farm bacon, cut into ½-inch dice

1 large onion (215 g), thinly sliced

5 garlic cloves (45 g) finely chopped

3 (340 g) large carrots

2 (500 g) large potatoes

750 ml (3 cups) H77 apple juice

1 liter (4 cups) chicken broth

2 bay leaves

60 ml (¼ cup) cornstarch

250 ml (1 cup) cooking cream

45 ml (3 tbsp.) whole-grain mustard at the heart of the apple

30 ml (2 tbsp.) finely chopped sage leaves

In a large enameled cast iron skillet, melt 15 ml (1 tbsp.) of butter in 15 ml (1 tbsp.) of oil.

Season pork with salt and pepper.

Add a third of the pork cubes to a large ovenproof saucepan and cook over moderate heat, stirring occasionally, until nicely browned, about 8 minutes, then set aside. Repeat.

Add the bacon and brown, then add the onion and garlic and cook over moderate heat, stirring, for about 5 minutes, until browned and softened.

Add the pork, apple juice, cider, stock and bay leaves to the pot.

Bring to the boil, cover and simmer gently for about 2 hours 30 minutes until the pork is tender.

Discard the bay leaves.

In a small bowl, whisk the cornstarch with 65 ml (¼ cup) water.

Add the cornstarch mixture and cream to the stew, then simmer for about 5 minutes until the liquid thickens.

Stir in mustard and sage and season with salt and pepper.