Here is a super simple way to use the local pork you can find from small farmers. These heirloom Berkshire pigs are much better tasting then factory-farmed pork.
This simple fall recipe really amps up the apple flavor and is a perfectly satisfying comfort food dish.
VIDEO-HEIRLOOM PORK W APPLES, HARD CIDER & SAGE
Author: Chef Keith Snow
Recipe type: entree
2.5 lbs heirloom Berkshire pork, cut into small chunks
¼ c ap flour
2 large organic Granny Smith apples, peeled, cored diced
1 medium onion, diced
¼ c lard
16 oz hard cider
5 sage leaves, minced
½ cup organic heavy cream
salt and pepper taste
Place a large dutch oven with tight fitting lid over medium high heat, add lard.
Toss pork cubes with flour, mix well. Brown pork in pot, then take out with slotted spoon.
Add more lard, the onions and cook for 5 minutes, deglaze pan with some of the cider, scrape up the brown stuff!
Add pork, season it, then add half the sage, cover, reduce heat to low, cook 90 minutes.
Open the pot, add cream, stir, cover cook another 20 minutes.
Adjust seasoning before serving.
Nice over egg noodles!!