Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the sweet potatoes by peeling 1.5 kilograms of sweet potatoes and cutting them into 2 cm cubes.

2. 2

   Preheat your smoker to 120°C (250°F) and arrange the 1.5 kilograms of sweet potato cubes evenly on a baking sheet; smoke for 30 minutes to infuse a gentle smoky flavor.

3. 3

   In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium heat, then add 500 grams of diced smoked pork belly and cook until crispy, about 8-10 minutes. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pot.

4. 4

   Add 1 large finely chopped onion to the pot with the rendered fat and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves, 1 tablespoon of crushed caraway seeds, and 1 teaspoon of smoked paprika, cooking for an additional 1 minute until fragrant.

5. 5

   Return the smoked sweet potato cubes and the cooked pork belly to the pot, pour in 500 milliliters of vegetable broth and 2 tablespoons of apple cider vinegar, stir well, and bring to a simmer.

6. 6

   Cover the pot and transfer it to a preheated oven at 170°C (340°F), allowing it to braise for 60-75 minutes until the sweet potatoes are tender.

7. 7

   Before serving, stir in 1/4 cup of fresh chopped dill and season with salt and black pepper to taste.