Sweet Potato-Pork Belly Hash

A luxurious breakfast hash combining tender braised pork belly with golden-brown sweet potatoes, shallots, and a maple-vinegar glaze. This hearty dish can be topped with poached eggs for an extra layer of richness.

4 servings

3 hr 20 min

Published October 4, 2025

Ingredients

•1 pound fresh, skin-on pork belly
•1 to taste Kosher salt, freshly ground pepper
•1 sprig large sprig thyme
•4 cloves garlic cloves, smashed
•3 cups low-salt chicken stock
•3 tablespoons extra-virgin olive oil, divided
•2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes
•3 large large shallots, chopped
•2 tablespoons Banyuls vinegar or red wine vinegar
•2 teaspoons pure maple syrup
•4 whole poached eggs (optional)

Cooking Instructions

1.
Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
180 min
2.
Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3-4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs if desired.
20 min

Ingredients

•1 pound fresh, skin-on pork belly

•1 to taste Kosher salt, freshly ground pepper

•1 sprig large sprig thyme

•4 cloves garlic cloves, smashed

•3 cups low-salt chicken stock

•3 tablespoons extra-virgin olive oil, divided

•2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes

•3 large large shallots, chopped

•2 tablespoons Banyuls vinegar or red wine vinegar

•2 teaspoons pure maple syrup

•4 whole poached eggs (optional)

Cooking Instructions

Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.

180 min

Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3-4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs if desired.

20 min