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    Chipotle Barbecued Pork with Sweet Potato Wedges

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      Chipotle Barbecued Pork with Sweet Potato Wedges

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    Chipotle Barbecued Pork with Sweet Potato Wedges

    The chipotle paste gives this dish a hot, smoky Mexican flavour. Starting the pork in the oven and finishing it on the barbecue makes it ideal for summer.

    • Preparation time: 10 minutes
    • Cooking time: 1 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4

    Ingredients

    • 4 x 175g-200g pork belly slices, from the meat service counter
    • ½ x 680g jar Waitrose Tomato Passata with Chopped Garlic and Onion
    • 2 tsp Discovery Mexican Chipotle Paste
    • 3 tbsp cider vinegar
    • 75g light brown soft sugar
    • 2 tbsp tomato ketchup (optional)
    • For the Cajun sweet potato wedges:
    • 4 medium sweet potatoes (about 1kg), scrubbed
    • 2 tbsp olive oil
    • 2 tsp Bart Cajun Seasoning

    Method

    1. Place the barbecue sauce ingredients in a medium sized pan, stir gently and bring to the boil. Simmer for 5 minutes until the sugar has dissolved. Allow to cool.
    2. Light the barbecue (if using) and preheat the oven to 190°C, gas mark 5. Roll each pork belly slice up and secure each roll in place with 2 metal skewers. Place in a shallow ovenproof dish and pour the sauce over. Turn to coat.
    3. Cover the pork with foil and place in the oven for 20 minutes, then turn and cook for a further 25 minutes.
    4. Meanwhile, cut each sweet potato into 8 long wedges and place in a roasting tin. Mix the oil and Cajun seasoning together, drizzle over the wedges and toss well to coat completely. Place in the oven for 25-30 minutes, turning once, until the potatoes are tender when pierced with a fork. Alternatively cook on the edge of a barbecue for 25-30 minutes, turning occasionally.
    5. Place the pork slices under a preheated hot grill or on the barbecue and cook for 5 minutes each side, basting with the sauce, until golden and crispy. Remove skewers, serve with sweet potato wedges and a fresh watercress salad.

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    Cook's tips

    For extra flavour, marinate the pork in the sauce for 3-4 hours or overnight in the fridge. If you like a really spicy flavour, add a little more chipotle paste.

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