Score the skin of the belly with a sharp knife. Season liberally with salt and pepper. Place it in a Smokey Mountain Cooker for aprox 1 hour at between 150ºc – 170ºC. remove from the smoker and then finish over indirect coals in Weber for about 1 ½ hours, turning it frequently. The belly is ready when the skin is very crisp and clear juices run from it when a skewer is inserted. The meat should also start coming loose from the bone.
Peel and roughly chop the sweet potatoes. Place them in a roasting tray and add the rest of the ingredients. Cook in a hot oven until caramelised, stirring around every now and then.
Sweet Corn Salsa
Blanche the sweet corn in boiling water and then put it on the grill and blacken it a little. Finely dice the onions, garlic and ginger. Chop the chillies and add it to the onions. Add the lemon juice and allow to macerate for 10 min. Dice the tomatoes and add to the salsa base. Grill, skin and deseed the peppers. Cut the peppers into a large dice and add to the salsa. Shuck the corn and add the kernels.
Add the roughly chopped coriander & olive oil and season to taste.