Lots of country folk should love this one...it's one of many traditional farm dishes and great for chilly Fall weather. I found this in Country Woman Magazine years ago.
Serves: 10
Prep.Time: 1 hour
1 pound Bacon -- cut in 2" pieces
3 medium Onions -- chopped
3 pounds boneless Pork center rib -- cubed
3/4 cup Flour
3 Tart Cooking Apples -- peeled and chopped
1 teaspoon Sage
1/2 teaspoon Nutmeg
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Apple Cider
1/2 cup Warm Water
4 medium Potatoes -- peeled and cubed
1/2 cup Milk
5 tablespoons Butter, divided
Chopped fresh Parsley, optional
Preheat oven to 325 degrees. Cook bacon in 12" cast-iron skillet until crisp; remove, drain and set aside. In drippings, saute onions until tender; remove and set aside with bacon. Dust pork lightly with flour; brown in drippings, adding oil if needed. Drain excess fat. To pork add reserved bacon and onions, apples, sage, nutmet, salt and pepper. Stir in cider and water; cover and bake 2 hours or until pork is tender.
In a saucepan, cook potaotes in boiling salted water until tender; drain and mash with milk and 3 tablespoons of the butter. Remove skillet from oven; spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6" from heat 5 minutes or until topping is browned. Sprinkle with parsley if desired.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved