Succulent pork belly paired with sweet potatoes creates a flavour profile unlike another.
Set the EGG for direct cooking at 191 °C / 375 °F.
Remove most of the fat layer from the pork belly, allowing a layer of 3-4 mm (⅛ inch) of the soft white fat to remain. Cut the layer of fat on the pork belly crosswise.
Lightly rub the pork belly with the rub, reserving about ⅓ of the rub, and drizzle with agave nectar. Sprinkle with sea salt flakes and rub into the meat.
Sprinkle a handful flavoured Smoking Chips on the charcoal embers and add the convEGGtor for indirect cooking and Cast Iron Grid (flat side up). Lay the pork belly with the fat upwards on the grid and close the lid of the EGG. Stabilize the temperature at 165 °C / 325 °F and smoke the pork belly for 35-40 minutes.
With a basting brush, coat all sides of the pork belly with the glaze, reserving about of the glaze. Continue to cook until the internal temperature of the pork reaches 165 °F / 74 °C. Remove from the EGG and loosely cover with foil. Raise the temperature of the EGG to 191 °C / 375 °F.
Cut the pork belly into 4 cm (1½ inch) cubes and lay them on the Cast Iron Plancha Griddle. Top with the remaining glaze and rub.
Place the Cast Iron Plancha Griddle with the pork on the grid. Grill for approximately 5 minutes until the glaze is caramelized and the pork is hot.
Put all ingredients for the glaze in a pan and bring to a boil on the stovetop while stirring often. Turn the heat to low and simmer gently for approximately 10 minutes.
Mix all ingredients for the rub together.
Wash and pat dry the sweet potatoes; cut into halves lengthwise. Grease a Big Green Egg Cast Iron Skillet with butter and add the potatoes, cut edge upwards. Dust with 6 teaspoons of the cinnamon, cut 225 g of butter into thin slices and arrange the slices over the sweet potatoes.
Cover the skillet with foil and place in the EGG; cook the potatoes for 45 minutes until the flesh is soft.
Scoop the cooked flesh of six potatoe halves and place in a bowl. Cut the remaining butter into cubes and add to the potatoes. Sprinkle with the remaining cinnamon and fold in gently. Scoop a sixth of the mixture onto each potatoe half. Garnish with the thyme and serve with the pork belly.