Cook the diced pork belly in a skillet over medium heat, stirring occasionally, until crispy, about 7 minutes. Transfer the pork to a plate and set aside.
Coat the inside of an 8x8 baking dish with the olive oil.
Scrub the potatoes clean then slice them very thin (about 1/8-inch thick).
Layer 1/3 of the potatoes in the baking dish then sprinkle 1/3 of the cheese evenly on top. Layer on half the remaining potatoes then sprinkle on half the remaining cheese and half the pork. Layer on the remaining potatoes and sprinkle on the remaining cheese and remaining pork.
In a small saucepan heat the heavy cream over medium heat, stirring often, just until it begins to boil.
Take the saucepan off the heat and stir in 1 tsp salt, and 1/2 tsp black pepper until well combined.
Pour the mixture into the baking dish over the potatoes then cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Take the foil off the baking dish and bake until browned on top, 15 to 20 more minutes.
Take the potatoes out of the oven and let rest for 10 minutes before serving.
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