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