Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 ts Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter

(Irish pork belly has a fatty layer, vital for the
flavor, and a meaty layer. See if you can get your
butcher to give you pork that has about equal amounts
of pork and fat. Plain lean pork will not taste as
good.) Cut meat into one-inch cubes. Peel and thinly
slice potatoes. Peel or wipe mushrooms, and slice if
large. Grease a large ovenproof dish with some of the
butter, and place a layer of sliced potatoes in the
bottom. Add half the meat pieces, seasoned and
sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat,
using all meat, veg and potatoes. Pour stock over and
dot potatoes with remaining butter. Cover and cook in
a moderate oven, 325F, for 2 1/4 hours. Uncover for
the last half hour of cooking to brown the potatoes.

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