1 Preheat the oven to 160° (th5-6).
2 Drain the pieces of pork, keep the garnish (sliced carrots and onions and bouquet garni) aside and the marinade in a salad bowl.
3 In a Dutch oven suitable for the oven, melt the fatty bacon pieces on the stove with a drop of oil; when everything is melted, brown the pieces of pork on each side, salt and pepper then add the vegetables from the marinade and let sweat covered for 5 minutes.
4 Add the flour, stir with a spatula, cook 2 minutes and pour in the honey and the marinade liquid, stir, check the seasoning then place the pork foot and apple pieces. Once boiling, covered, into the oven for 3 hours.
5 After 2 hours, take a look: if the stew is not covered with sauce add a little water. Let cook the last hour.
6 There it is, the stew is cooked!! On a plate, decant the pieces of pork and your pork foot and remove the bouquet garni.
7 Check with a spatula that there are no bones in the sauce, then blend it (if it is too thick, add a little water) and strain it through a sieve into another Dutch oven, then put the pieces of pork back in.
8 Bone, while still hot, the pork foot (very easy: everything comes off), then cut the meat into large dice to add to the sauce, then add the carrot sticks already pre-cooked.
9 Put back in the oven for 15 minutes, turn it off and leave the Dutch oven in there for 1 hour.
10 Then remove the Dutch oven from the oven, place it uncovered on the work surface on an inverted plate (for air circulation) and let it cool inside.
To reheat this dish in the evening or the next day, do it over low heat making sure that the
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