Heirloom Berkshire Pork w Apples, Cider and Sage


  • 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


  1. Place a large dutch oven with tight fitting lid over medium high heat, add lard.
  2. Toss pork cubes with flour, mix well. Brown pork in pot, then take out with slotted spoon.
  3. Add more lard, the onions and cook for 5 minutes, deglaze pan with some of the cider, scrape up the brown stuff!
  4. Add pork, season it, then add half the sage, cover, reduce heat to low, cook 90 minutes.
  5. Open the pot, add cream, stir, cover cook another 20 minutes.
  6. Adjust seasoning before serving.
  7. Nice over egg noodles!!