Potato and Pear Gratin
Preheat the oven to 200°C (approximately 390°F). Peel and rinse potatoes and pears. Slice potatoes and quarter pears. Core pears and cut into bite size pieces. Cut pork belly into large cubes, about 1.5 cm (approximately 1/2 inch).
Layer half of the potatoes in a greased roasting pan, add half of the pork belly, season with salt and pepper and then distribute pears. Add remaining pork belly and season with salt, pepper, cumin and mugwort.
Top with remaining potatoes and season with salt and pepper. Pour broth over mixture to just covered. Cover pan and bake for 20-30 minutes.
Uncover pan and bake until potatoes are golden brown. Just before the end of baking, brush with melted butter, remove and serve immediately.