Sweet Potato and Pork Belly Fry-Up

Serves 3 to 5

1 pound pork belly
4 sweet potatoes (unpeeled), diced
1 serving miso butter (recipe below)
Green onions, roughly chopped for garnish

To adjust servings, use ¼ pound pork belly per sweet potato.

Preheat oven to 400 degrees F. Bake diced sweet potatoes on sheet for 15 minutes to soften. In bare pan, gently render fat from pork belly. Remove sweet potatoes from oven, then lightly salt and add to hot pan. Do not cover. Cook 5 more minutes, then add miso butter. Serve with roughly chopped green onions.

For miso butter

1 stick butter
1 garlic clove, minced
1 tablespoon miso paste (yellow is best)
Salt, as needed

Melt butter in saucepan. Smash garlic with flat of a knife, remove peel, and toss in pan. Stir in remaining ingredients and let sit 3 minutes. Transfer to heat-proof bowl and chill until cool. Cover and chill until needed

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