1. Preheat the oven to 160°C/325°F/gas mark 3. Heat a little oil in a 2 litre Pyrex casserole then fry the pork in batches for 5 minutes until golden brown. Transfer to a plate and set aside. Add a little more oil and the butter to the casserole then fry the onions gently for 8-10 minutes until softened and caramelised. Add the garlic, fry for a further two minutes then add the flour.
2. Cook the flour for 2 minutes then gradually whisk in the cider and cream. Add the potatoes and bay leaf, bring to the boil then cover with a lid. Cook in the oven for 1 ½ hours then add the apple wedges and cook for a further 30 minutes.
3. Stir through the mustard and parsley and season to taste. Serve with some simple vegetables such as green beans or broccoli.