Our friend Matthew Register of Southern Smoke BBQ of North Carolina was featured on the Today Show on Friday, September 30. Matthew cooked up his North Carolina Pork Belly and Sweet Potato Hash for Al Roker and taught Al all about the tradition of North Carolina barbecue.
Check out the recipe below and whip up Matthew’s Pork Belly and Sweet Potato Hash for yourself!
North Carolina Pork Belly and Sweet Potato Hash
Recipe by: Matthew Register, Southern Smoke BBQ of North Carolina
- 3 cups diced sweet potatoes
- 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 F. Cover diced sweet potatoes 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 sweet potatoes. Continue cooking for 4 minutes until sweet potatoes become tender.
Add ginger, cinnamon, brown sugar nutmeg, parsley and sea salt to the skillet. Mix all ingredients and cook for 2 minutes.