Heat a little oil in an ovenproof pan with a lid. Fry the diced pork until golden brown. Remove the pork from the pan, and fry the onions until soft and golden. Return the pork and add the cider and bay leaves. Bring to a simmer then put on a lid and cook for 1½ hours at 180°/gas 4.
Remove from the oven and stir in the crème fraiche, mustard and parsley then return to the oven and cook for another 5 minutes.
All ingredients used in this recipe are available to purchase from the Fodder farm shop