Teriyaki Pork Belly and Sweet Potato

madnad

Things have taken quite a leap forward in the Mutherfudger kitchen. All the painting is done, the kitchen has been installed, and this week, the flooring went down. We have been kept busy for big chunks of the weekend for several weeks now. This means that a dinner that is simple to put together is a life saver.

This dish is quicker to prepare than the time it takes the oven to heat up. It’s super tasty too, so a win win in my book.

Teriyaki Pork Belly and Sweet Potato

Serves 4
Website Mutherfudger

Ingredients

  • 4 Baking Sweet Potatoes
  • 500g Pork Belly Slices
  • Olive Oil
  • Salt & Pepper
  • 1 tablespoon Maple Syrup
  • 1 tablespoon Teriyaki Sauce
  • 3 cloves Garlic

Directions

1. Pre-heat the oven to 180ºC / 350ºF / Gas Mark 4
2. Wash the potatoes, and pat dry. Cut in half lengthways and place in an ovenproof dish flesh side up. Drizzle with olive oil and season with salt and pepper
3. In a bowl, place the pork belly slices with the maple syrup, teriyaki sauce and minced garlic. Massage the marinade into the pork then lay them over the top of the potatoes
4. Bake in the oven for 90 minutes or until the pork is cooked through and caramelised
5. Serve with a creamy coleslaw and salad

Note

If you want to add a little heat to this dish, add a few dried chili flakes to the marinade

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