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Ingredients

• 30 ml (2 tbsp.) olive oil
• 15 ml (1 tbsp.) butter
• 1 kg (approximately 2 1/4 lbs) pork cubes
• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) fresh ginger, chopped
• 2 cooking apples (Cortland, Empire, Spartan), peeled and diced
• 45 ml (3 tbsp.) flour
• Salt and freshly ground pepper
• 250 ml (1 cup) apple cider
• 250 ml (1 cup) chicken stock
• 250 g (8 oz) Migneron de Charlevoix, diced

Preparation

In a large saucepan, heat the oil over high heat and melt the butter. Brown the pork cubes.

Add the onion, garlic, ginger and diced apples. Mix and cook for 2 minutes. Sprinkle with flour and season. Mix well.

Add the cider and stock. Bring to a boil and let simmer over medium-low heat for 45 minutes.

Add the diced cheese. Serve before the cheese is fully melted.