NC Pork Belly and Sweetpotato Hash
NC Pork Belly and Sweetpotato Hash combines roasted sweetpotatoes and crispy pork belly with warm spices and brown sugar for a bold, savory-sweet dish. Finished with fresh parsley and a pinch of sea salt, this hearty hash is perfect for brunch, dinner, or anytime you’re craving comforting Southern flavor.Recipe by Matthew Register, Southern Smoke BBQ of North Carolina
Servings: 4
Calories: 728kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts
NC Pork Belly and Sweetpotato Hash
Serving Size
1
Amount per Serving
Calories
728
% Daily Value*
Fat
63
g
97
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
29
g
Cholesterol
85
mg
28
%
Sodium
96
mg
4
%
Potassium
584
mg
17
%
Carbohydrates
28
g
9
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
13
g
26
%
Vitamin A
14338
IU
287
%
Vitamin C
5
mg
6
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
Net Carbohydrates
24
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 728kcal | Carbohydrates: 28g | Protein: 13g | Fat: 63g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 85mg | Sodium: 96mg | Potassium: 584mg | Fiber: 4g | Sugar: 10g | Vitamin A: 14338IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg | Net Carbohydrates: 24g