Categories: Meats, Casseroles 
      Yield: 4 servings 
  
    3/4 lb Belly of pork                       1 lb Onions 
    3/4 lb Smoked bacon                      3/4 c  Stock 
      2 lb Potatoes                                 Salt and pepper 
    1/4 lb Mushrooms                           2 oz Butter 
      1 ts Rosemary                        
  
  (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.