Ember-roasted sweet potatoes with maple pork belly recipe
Sweet potatoes get right up close with the coals in this wonderfully smoky supper. Top with crisp pork belly slices, a dollop of crème fraîche and a drizzle of fiery sriracha for a delicious barbecue spin on a jacket potato that even has the added bonus of being healthy. See method
- 6 sweet potatoes
- 1 x 450g pack pork belly slices
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 3 tbsp low-fat crème fraîche
- sriracha, to serve
- handful rocket or salad leaves, to serve
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C, and light the barbecue. Wrap each of the potatoes in a double layer of tin foil. As soon as the charcoal in the barbecue starts to glow red, put the potatoes among the coals using barbecue tongs, raking them over the potatoes so they are partially buried. Cook for 20 minutes, turn over the potatoes and cook for a further 10 minutes, or until tender. Remove from the coals and set aside for 5 minutes.
- Meanwhile, put the pork belly slices on a tray and cook in the oven for 30 minutes. Combine the maple syrup and soy sauce, brush over the pork and put on the barbecue for 3-4 minutes each side, until crisp, golden and cooked through. Leave to rest for 5 minutes, then cut into small chunks.
- Halve the potatoes and divide the crème fraîche and pork chunks between each. To serve, drizzle over a little sriracha and garnish with the rocket or any salad leaves you have.
Tip: No barbecue? Use the oven. Roast the unwrapped spuds for 40-50 minutes. Put the pork in a foil-lined tin and cook for 20 minutes, then brush with the maple and soy and cook for a further 10 minutes.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.