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NC Pork Belly and Sweetpotato Hash

Recipe by Matthew Register, Southern Smoke BBQ of North Carolina
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  • 3 cups diced sweetpotatoes
  • 2 cups diced pork belly, 1 inch pieces
  • 1/4 teaspoon ginger
  • 1 tablespoon cinnamon
  • 2 tablespoons brown sugar
  • 1/4 teaspoon nutmeg
  • 2 tablespoons parsley
  • Pinch of sea salt


  • Preheat oven to 350 degrees Cover diced sweetpotatoes in a baking dish and roast for 30 minutes until tender, but not fork tender. When finished, set aside.
  • Heat skillet to medium heat, and place the pork belly onto a non-stick pan. Pan fry for about 5 minutes or until the pork belly starts to brown.
  • Add brown sugar and sweetpotatoes. Continue cooking for 4 minutes until sweetpotatoes become tender.
  • Add ginger, cinnamon, brown sugar nutmeg, parsley and sea salt to the skillet. Mix all ingredients and cook for 2 minutes.
Recipe analyzed for 4 servings.