INGREDIENTS

6 medium sized potatoes 175g (6-7ozs) hard cheese
125g (4ozs) of thick cut, fat belly pork (but not too fat or with bones)
Salt & Pepper

METHOD

Peel and slice the potatoes thinly and dry them well. Cut the belly pork into medium cubes, about 1 inch square. Put all the pork into the bottom of a non-stick frying pan with lid, immediately layer all of the potatoes over the top of the pork.
If the pork is fat, there is no need to add any extra fat or butter to the potatoes. Season with salt and pepper.
Cover with the lid and cook over the LOWEST heat possible until the potatoes are cooked (approx 25 minutes).

In the meanwhile slice the cheese thinly and when the potatoes are cooked layer the cheese over the potatoes and mix into the potatoes by easing in with a knife or spatula. When the cheese has melted serve straight from the pan.