Cut the potatoes in half add Signature rub olive oil and cover in aluminium foil and in they go into the fire for around 1 hr.
Preheat your dutch oven add the pork belly followed by a good amount of Signature Rub, we will wait around 5 minutes until some fat has rendered and then we add all the veggies and 1/2 bottle of Pow Pow from Lanes and cover. We will drop the temperature to low and cook for around 5 hrs, checking the pork belly every 30 mins and adding water if it's getting too dry.
Remove the foiled potatoes from the fire and add them to a bowl skin on (this is a rustic pie) Then add butter milk cheese and mix well.
Top the pork belly with your mash potato add one more handful of mozzarella and parmesan cheese.
Now we need to cook high heat focusing the heat source on the lid of the dutch oven.
After 15-20 minutes our pie is ready to be devoured.
