2 replies to this topic

[Iraq Lobstah]

5lbs of red potatoes peeled...,leave small pototoes whole halve the larger ones

2 large yellow onions cut into 1/2 inch rounds and separated as if you were going to make onion rings.

1lb of pork “bangers” or you can use breakfast links in a pinch

1lb of Irish bacon.. Center cut, buckboard, or thick cut belly bacon work well too

1/2lb un cured pork belly cut into 1/2” cubes

1 quart of beef broth

1 bunch of fresh parsley minced

Salt and pepper to taste

In a large Dutch oven over medium heat brown the pork belly. Remove pork belly, leaving drippings and add bangers cooking them to just add colorn and then remove from pan. Cut bacon into 1/2” pieces cook till color is obtained. Remove bacon from pan, and add beef broth, bring to boil and deglaze.

Transfer deglaze liquid to separate vessel, and begin to layer onions, sausage, potatoes, parsley, bacon, potatoes, parsley, belly, potatoes parsley.

Pre heat oven to 300f, while bringing the Dutch oven(stove top) to a boil.

Cover the pot with lid, and place in oven for a minimum 4 hours...

Serve with warm soda bread, and a pint of Guinness the leftovers are life changing

Slainte’

Edited by Oui Pear, 17 February 2019 - 04:16 PM.

[Stains_not_here_man]

Plz put this in my mouf

[Iraq Lobstah]

The best part is... You add more meat, broth/water and potatoes as needed. Salt pepper and parsley to boot
I’m going to the store in a bit for more potatoes

Edited by Oui Pear, 17 February 2019 - 05:11 PM.