| 1 | (irish pork belly has a fatty layer, vital for the flavor, and a meaty layer. |
| 2 | See if you can get your butcher to give you pork that has about equal amounts of pork and fat. |
| 3 | Plain lean pork will not taste as good). |
| 4 | Cut meat into one-inch cubes. |
| 5 | Peel and thinly slice potatoes. |
| 6 | Peel or wipe mushrooms, and slice if large. |
| 7 | Grease a large ovenproof dish with some of the butter, and place a layer of sliced potatoes in the bottom. |
| 8 | Add half the meat pieces, seasoned and sprinkled with rosemary. |
| 9 | Layer with half the vegetables, plus another layer of potatoes. |
| 10 | Repeat, using all meat, veg and potatoes. |
| 11 | Pour stock over and dot potatoes with remaining butter. |
| 12 | Cover and cook in a moderate oven, 325°F, for 2 ?hours. |
| 13 | Uncover for the last half hour of cooking to brown the potatoes |
