An outstanding casserole full of deep, rich simple flavors. Worthy of the kings of Kerry, the County of Kings.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 3/4 pound belly of pork
- 3/4 pound smoked bacon
- 2 pounds potatoes
- 1/4 pound mushrooms
- 1 teaspoon rosemary
- 1 pound onions
- 3/4 Cup stock
- salt and pepper
- 2 ounces 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, vegetables and potatoes. Pour stock over and dot potatoes with remaining butter.
- Cover and cook in a moderate oven, 325 degrees F, for 2 1/4 hours. Uncover for the last half hour of cooking to brown the potatoes.
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Serving size: per serving Calories: 329 Fat: 12g Carbohydrates: 51g Sodium: 1201mg Protein: 7g Cholesterol: 31mg