VIDEO-Heirloom Berkshire Pork w Apples, Hard Cider & Sage

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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.

Print Recipe

VIDEO-Heirloom Pork w Apples, Hard Cider & Sage

Course: entree

Author: Chef Keith Snow

Ingredients

• 2.5 lbs heirloom Berkshire pork cut into small chunks
• 1/4 c ap flour
• 2 large organic Granny Smith apples peeled, cored diced
• 1 medium onion diced
• 1/4 c lard
• 16 oz hard cider
• 5 sage leaves minced
• 1/2 cup organic heavy cream
• salt and pepper taste

Instructions

• 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!!