KUROBUTA PORK BELLY, ROASTED KUMERA MASH AND BRUSSELS SPROUTS

I don't know what pork is like where you live, but here in Australia, cross-breeding produced pigs with an average 18% body fat. Now, we humans would be delighted to have just 18% body fat. For a pig, however, that simply means meat with no flavour that goes incredibly dry and tough if overcooked. Thank god a few breeders are resurrecting traditional breeds with proper fat - and flavour.

Here's a trick I tried with kumera (sweet potato). I cut it into large chunks and roasted it slowly until tender, then puréed it with butter and milk to produce a really rich, smooth dollop to sit under the pork.

KUROBUTA PORK BELLY, ROASTED KUMERA MASH AND BRUSSELS SPROUTS