Sweet Potato and Pork Belly Hash
Recipe GLPR0226fc76f6a131
This rustic hash brings together tender braised pork belly and roasted sweet potato cubes in a deeply flavorful preparation. Pork belly is first braised low and slow with aromatic herbs and stock until succulent, then pressed and chilled overnight. The cooled pork is cut into cubes, seared until crispy, and combined with golden-brown sweet potatoes and caramelized shallots finished with a bright vinegar-maple glaze. Serve as is for a satisfying main, or top with a poached egg for added richness.
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Ingredients
1 pound fresh, skin-on pork belly
to taste Kosher salt
to taste Freshly ground pepper
1 large sprig fresh thyme
4 garlic cloves, smashed
3 cups low-salt chicken stock
3 tablespoons extra-virgin olive oil, divided
2 pounds red-skinned sweet potatoes, peeled and cut into ¾-inch cubes
3 large shallots, chopped
2 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons pure maple syrup
4 poached eggs, optional
Directions
Preheat your oven to 275°F. Season the pork belly generously all over with kosher salt and freshly ground pepper. Place it in a large ovenproof saucepan and surround with the thyme sprig and smashed garlic cloves. Pour the chicken stock over the pork until it is mostly covered. Bring the liquid to a gentle simmer over low heat on the stovetop, then cover the saucepan tightly with its lid. Transfer to the preheated oven and braise for about 3 hours, until the pork is very tender when pierced with a fork.
Remove the saucepan from the oven and uncover it. Allow the pork belly to cool in the braising liquid until it reaches room temperature. Once cooled, carefully transfer the pork belly to a 9-inch glass pie dish. Place a second 9-inch glass pie dish directly on top of the pork, then weight it down with a heavy 15-ounce canned item (such as beans or tomatoes). Transfer the weighted pork to the refrigerator and chill overnight.
The next day, remove the pressed pork from the refrigerator. Carefully peel away and discard the skin from the pork belly. Cut the meat into ½-inch cubes and set aside.
Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. Once the oil is hot, add the pork belly cubes and sauté, stirring occasionally, until browned on all sides, approximately 4 minutes. Using a slotted spoon, transfer the browned pork to a medium bowl.
Season the sweet potato cubes generously with salt and pepper. Add them to the same skillet and sauté over medium-high heat, stirring occasionally, until the edges are golden brown and the potatoes begin to soften, about 10 minutes. Transfer the cooked sweet potatoes to the bowl with the pork using a slotted spoon.
Add the remaining 2 tablespoons of olive oil to the skillet and reduce heat to medium. Add the chopped shallots and sauté gently, stirring often, until they turn golden brown and caramelize slightly, about 3 to 4 minutes.
Return the pork and sweet potatoes (along with any accumulated juices) to the skillet with the shallots. Drizzle the vinegar and maple syrup evenly over the mixture. Stir gently to coat all ingredients with the glaze. Cook, stirring occasionally, until everything is heated through, about 2 minutes.
Divide the hash among serving plates. If desired, top each portion with a poached egg and serve immediately.
