Ingredients: - 
1.5 kg boneless pork, cut in 1-inch cubes
450g bacon, cut into 2-inch pieces
3 medium onions chopped
¾ cup flour
Canola oil (optional)
3 medium, tart apples, peeled & chopped
1 tsp rubbed sage
1 tsp salt
½ tsp ground nutmeg
 ¼ tsp pepper
1 cup apple cider
½ cup water
4 medium potatoes, peeled & cubed
5 Tbsp butter, divided
½ cup milk
Additional salt & pepper to taste
Fresh parsley, minced (optional)  
METHOD: - 
In a large, heavy pan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 Tbsp drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 mins. Remove with a slotted spoon; drain. Reduce heat to medium.
Preheat oven to 175 °C. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove pan from heat, discard drippings. Return pork to pan. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water. Bake, covered, until pork is tender, about 2 hours. 
Place potatoes in a large saucepan, add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 mins.
Preheat top element in your oven. Drain potatoes. Mash, gradually adding 3 Tbsp butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter, brush over potatoes. Grill until topping is browned, about 5-10 mins. 
If desired, sprinkle with parsley and serve.