Matthew Register of Southern Smoke BBQ in North Carolina created a new classic N.C. side dish that wowed Al Roker recently on the Today show. This North Carolina Pork Belly and Sweet Potato Hash is a great example of the creative sides that help make Southern Smoke a BBQ destination in the small town of Garland, N.C. The pork belly grease is the secret ingredient of this dish, and it melts together beautifully with the warm flavors of ginger and cinnamon.

YIELD: 6 servings

3 cups diced sweet potatoes
2 cups diced pork belly
¼ tsp. ginger
1 Tbsp. cinnamon
2 Tbsps. brown sugar
¼ tsp. nutmeg
2 Tbsps. parsley
pinch of sea salt

  1. Preheat oven to 350°F. Cover diced sweet potatoes in a baking dish and roast for 30 minutes until tender, but not fork tender. When finished, set aside.
  2. Heat skillet to medium heat, and place pork belly onto nonstick pan. Pan fry for about 5 minutes or until pork belly starts to brown.
  3. Add brown sugar and sweet potatoes. Continue cooking for 4 minutes until sweet potatoes become tender.
  4. Add ginger, cinnamon, brown sugar, nutmeg, parsley and sea salt to the skillet. Mix all ingredients and cook for 2 minutes.

Recipe: Matthew Register of Southern Smoke BBQ