Serves 4 people
Ingredients
- Piece of flat pork belly
- (1⁄4 of a pork belly side)
- 1kg sweet potato
- 100g salted butter
- Tsp salt
Pork Marinade
- 3 tbsp of Harissa paste
- Cup of sherry or port (Any fortified wine will do)
- 1⁄2 cup of honey
- Tbsp of minced garlic
- Tbsp of caraway seed (fennel seed is a good alternative)
- Tbsp ground cumin
- Juice of one lemon
- Tbsp salt (half for the pork, half for the marinade)
Method
1. Whisk together the ingredients for the pork marinade until the honey, sherry and citrus combine.
2. Gently score the skin of the pork belly and salt the skin.
3. Rub the pork with the marinade.
4. Line the bottom of a heavy based pan or roasting dish with baking paper and leave pork skin side up. Leave to marinate while you work on the potatoes.
5. Preheat the oven to 180 degrees Celsius.
6. Peel and roughly chop sweet potatoes.
7. Roast the pork for 1 hour.
8. With 10 minutes remaining on the roasting time, boil sweet potatoes with a tsp of salt until they are soft.
9. Remove pork from the oven, it should have absorbed most of the marinade. Remove from the pan and rest.
10. Remove potatoes from the heat and drain. Put the sweet potato back into the pot, add butter and mash until smooth.
11. Slice the pork to serve. We serve ours with fresh coriander and buttered corn on the cob.
