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     Title: Kerry Casserole (Irish)
Categories: Main dish, Meats, Irish
     Yield: 4 Servings

   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
     1 x  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, 325 F, for 2 1/4 hours.  Uncover
 for the last half hour of cooking to brown the potatoes.

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