You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.