Hearty pork hotpot - Porc Blasus

Ingredients

• 900g pork shoulder, collar or leg, cut into chunky cubes
• 100g dry cured unsmoked bacon lardons
• 1 tbsp oil
• 2 onions, peeled and thinly sliced
• 2 garlic cloves, roughly chopped
• 2 eating apples, cored and cut into wedges
• seasoning
• 2 sprigs of fresh sage
• 300-450ml sweet cider
• 1 tbsp gravy granules
• 2 large carrots, peeled and thinly sliced lengthways
• 2 parsnips, peeled and thinly sliced lengthways
• 2 potatoes, peeled and thinly sliced
• a knob of butter