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1. Cut the meat into 1-inch by 2-inch pieces. Put the pork, salt, and water in a covered casserole. Cook in the microwave oven, stirring from time-to-time, until tender (about 25 to 35 minutes).
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2. With a slotted spoon, remove the meat to a warm serving dish. Reduce the liquid to 1/3 cup by cooking, uncovered, in the microwave oven.
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3. Meanwhile, peel and core the apples and cut into slices. Add to the liquid with the butter and cook, covered, 3 to 5 minutes, until the apple beings to soften, stirring several times. Return the meat to the casserole.
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4. In a 1-cup measure warm the gin (about 10 to 15 seconds). Pour over the meat and flame. Agitate the casserole gently until the flame dies.
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5. With a slotted spoon, remove the pork and apple to the serving dish. Add the whipping cream and cook, uncovered, until large shiny bubbles appear (about 30 to 45 seconds, probably). Pour over the meat mixture.
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6. Serve with the tart preserves or jelly.
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