Roasted Pork Belly with Sweet Potatoes

Yes that is a layer of fat, glorious tasty fat

Recently we found a butcher that sold pork belly, something that used to only be found at an Asian market even in the South. At first I planned to make my own bacon, but after realizing I was out of pink salt I came up with this. The sweet potatoes actually crisp up in the rendered pork fat and depending on the size they are cut will cook fast or slow. The smaller the cubes the crispier they will be on the outside, but the faster they will burn. I cut them fairly big so they would take about an hour to cook, be crisp on the outside and still soft on the inside. But adjust according to preference.

A warning, pork belly is extremely fatty heavy meat. For those of you who like lean or healthy meals than too bad because pork belly is also one of the best parts of a pig.

Roasted Pork Belly with Sweet Potato

  • 2 1/2 lb pork belly
  • 2 sweet potatoes
  • 6-8 small cloves garlic
  • 2 tbsp Kosher sea salt
  • 2 tbsp black peppercorns
  • 1 tsp coriander seeds
  • 3 tbsp dried sage leaves

Preheat oven to 465 degrees. Grind, black peppercorns, sea salt, sage leaves and corriander seeds with a morter and pestle. With a sharp knife score across the skin side of the pork belly through the fat and almost down to the meat every 1/4 inch. Rub spice mixture heavily into slits and skin then into meat and sides of the pork. Place on a roasting rack over a roasting pan and stick into the oven. Roast until skin puffs up, about 30 minutes, then reduce heat to 350 degrees and roast another hour. Meanwhile peel and dice sweet potatoes and peel garlic cloves. Remove roast from oven and baste with rendered fat. Place sweet potatoes and garlic in pan and stir to coat with pan juices. Carefully remove pork belly from rack and lay directly on top of potatoes. Return to oven and roast another hour, basting with juices every 15 minutes. When potatoes are done remove pan and check meat. The internal temperature should be about 160 degrees at least. Roast longer by itself if not. When done, let meat rest 15 minutes then remove tough “crackling” or skin from the fat layer. Slice belly into strips and serve over the sweet potatoes. Some people like to munch on the crackling, if not dogs love it.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes and tagged , , . Bookmark the permalink.

59 Responses to Roasted Pork Belly with Sweet Potatoes

  1. LOL I love how you tell us “too bad” lol. Well you’re in luck because I actually LOVE pork belly. We have a butcher here that has it and my mom also gets slab bacon from him.. which she loves and doesn’t want to share. It’s like biting teeth to get some of her slab bacon lol. Wonderful dish.. I love how you cooked it.

  2. I do love pork belly… especially with the sweeter sides like butternut squash or this sweet potato. This recipe makes me want to break my meat-fast.

  3. looks good. I LOVE fried sweet potatoes and I loved to oven roast the winter squashes flavoring them all different ways…some with brown sugar and spice, some with garlic and olive oil, etc. great blog

  4. Yuri says:

    This reminds me I gotta learn how to make bacon, my boyfriend will go crazy πŸ™‚ so jealous of your sweet potatoes, the only sweet potato you can find here has white flesh!

  5. nrhatch says:

    I’ll pass on the pork . . . now pass me the potatoes! πŸ˜‰

  6. Michelle says:

    Pork belly, pork belly, pork belly. The stuff of our dreams… Looks great! But, really, don’t y’all have pig farmers in Arkansas?

    • You would think! We sure have chicken farms. But pork belly was hard to find and one of Katherine’s coworkers dealt with the same issue.

      • Michelle says:

        Don’t get me started on those chicken farms, if they’re like the ones in my W. Ky. homeland. We’re so lucky here. Used to scream constantly why on earth we had no real farm products. But the tobacco settlement changed everything. Now we can buy all sorts of small farm, local meats (except I must admit we have to fight the restaurants for the pork bellies).

  7. wok with ray says:

    This is my kind of food, Greg! Succulent pork belly and with the bonu — sweet potatoes. Delicious!

  8. Joanne Ozug says:

    Awesome, I’ve never been able to get my hands on pork belly. That’s a good idea to check Asian stores!

  9. A_Boleyn says:

    My parents used to buy pork belly to make their own bacon and pork cracklings and then my mom would use the cracklings/fat to make a version of the Hungarian biscuit or scone called pogacsa. Not healthy but quite tasty every once in a while. πŸ™‚ The pork belly is a little ‘rich’ for my taste.

  10. rutheh says:

    I have never seen pork belly on a label of meat at the market but maybe they have it at the Farmer’s Market or I could ask at the counter. I wonder if they call it something else up here.
    Tis the season to eat FAT!!! Mmmmmm.

  11. We have the same problem here, I’ve not seen pork belly anywhere. I’d love to see you make a little bacon… please and thank you:)

  12. I absolutely adore your posts. Pork belly is a favorite treat. Yummy! Just had a Jamaican Jerk Pork Belly appetizer at Nine-Ten in Del Mar, CA. Melt in your mouth sweet, spicy goodness.

  13. I have been looking for pork belly! This sounds divine.

  14. I like both the rub you used and the sweet potatoes

  15. ChgoJohn says:

    Since making the porchetta on Jan. 1st, I’ve been looking for pork belly. I had no idea what to do with it but I thought I’d worry about that once I found the meat. Well, you’ve never steered me wrong, Greg, so, now that I’ve a recipe, I really have to find that pork. Another great recipe!

  16. rsmacaalay says:

    Wow this is what I mean by a good food! Just look at that meat.

  17. Holly says:

    I think pork fat badly describes pork belly… I always try to justify that pork belly does have just the tiniest amount of meat on it too…

  18. I adore pork belly but have to fight with the butcher to prepare it for roasting. Here they divide it all up and remove the fat for putting into their stock…and the skin for making crackling! This looks like a gorgeous dish and I loved the idea of the roasted sweet potatoes. Another winner guys!

  19. Tandy says:

    LOVE pork belly! And I am waiting in anticipation for the bacon recipe πŸ™‚

  20. BrainRants says:

    Two words: Hell. Yeah.

  21. You had me at sweet potatoes!

  22. We found a meat CSA in Atlanta that has pork belly and we’re picking up our first allotment on Saturday. So excited! This looks delicious – love the rub you used!

  23. alex says:

    perfect winter treat meal – I don’t think I could get away with eating this every day but as a once in a while treat, yes please!

  24. Sexy soul food from the South – superb

  25. Charles says:

    Haha, that is a lot of fat, but it looks delish – succulent and juicy. Crackling is the best. The best stuff should be crispy, but not too “crunchy” on top and then slightly soft and fatty underneath… it’s just the best πŸ˜€

  26. spicegirlfla says:

    Pork belly…wow, I can honestly say I’ve never purchased it and I can honestly say, it looks really good!! When I visit, please serve me this but don’t tell me it’s made from pork belly!

  27. You have certainly elevated that pork belly to stardom! LOVE that the potatoes are cooked in the rendered fat. Mmmmmm…..not exactly slimming but oh, seriously yummy.

  28. This will be a sure hit in Tokyo!

  29. zestybeandog says:

    Wow, wonderful! I love pork belly πŸ™‚ We had a food trailer out here in Austin TX that served pork belly sliders and they were amazing. I love the addition of sweet potatoes! Cheers!

  30. I love pork loin…wasn’t aware of pork belly. Will have to ask my husband about it.

  31. My dogs and I are drooling.

  32. I’m SO jealous…I can’t find plain pork belly anywhere…
    Unless I buy a whole pig, and my freezer’s not that big!

  33. Pork belly is so underrated! Great meal! So when are you going to buy another piece so you can share your bacon recipe… just asking.
    πŸ™‚ Mandy

  34. 2girls10potatoes says:

    That looks delicious! I’m bookmarking this idea πŸ™‚

  35. TasteFood says:

    This sounds perfect. Bring on the fatty heavy meat!

  36. Caroline says:

    I’ve actually never tried pork belly, but oh boy does this ever look tasty. Especially with sweet potatoes. I’m sold!

  37. Sissi says:

    I haven’t had roasted pork belly for ages, but I confirm it’s probably the best cut. It looks gorgeous.

  38. Courtney says:

    Pork belly is amazing! And you’re right, hard to find. Well worth it, though.

  39. I like your warning on this one – and your advice to ignore said warning. I’m looking forward to the bacon recipe soon! That would be very fun.

  40. Amy says:

    potatoes crisped with fatty pig juices? Yum!

  41. ceciliag says:


  42. Kristy says:

    I’ve never had pork belly before. I’m going to have to keep my eyes open for it. Those sweet potatoes sound to die for – at least for me. I’d be the only one in my house to eat them, but really I think I’d be ok with that. πŸ™‚

  43. Maureen says:

    One of my favorite dishes is slow roasted pork belly with a crisp crackling crust. My hubs loves the crackling and I love the juicy, melt in your mouth pork. Delicious!

  44. Christina says:

    I just had pork belly for the first time last weekend at a local restaurant! πŸ™‚

  45. Never had pork belly, but it sure looks good! I’ll have to check with our butcher…mmm!

  46. T says:


    As a fellow central Arkansan will you share the name if the butcher shop? I would love to get some fresh pork belly.

  47. Ooohhhh….I just want to roll in it. Pork fat, my favorite!!! πŸ™‚

  48. Stef says:

    Oh. My. God. That layer of fat is out of control!

  49. I’m really surprised that pork belly is hard to find in the Little Rock area. What a bummer. Glad you’re able to procure some nonetheless to enjoy this heaping plate of goodness.

  50. I am always looking for something to do with sweet potatoes. This looks like a great recipe.

  51. Pork belly is on my once a month food list but boy, isn’t it good when it comes around! Yours looks extremely nice and juicy!

  52. Pingback: Braised Pork Belly with Cherry Sauce « she cooks…he cleans

  53. Pingback: Roasted Balsamic Sweet Potatoes | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.