Recipe - Kerry Casserole (Irish)

Three fourths pound Belly of pork
Three fourths pound Smoked bacon
2 pound Potatoes
One fourth pound Mushrooms
1 teaspoon Rosemary
1 pound Onions
Three fourths cup Stock
Salt and pepper
2 ounce 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 oneinch 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 cut or sliced up 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 One fourth hours. Uncover for
the last half hour of cooking to brown the potatoes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip