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Sweet Potato-Pork Belly Hash

Sweet Potato-Pork Belly Hash


Ingredients

  • 1 pound fresh, skin-on pork belly
  • Kosher salt, freshly ground pepper
  • 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 shallots, chopped
  • 2 tablespoons Banyuls vinegar or red wine vinegar
  • 2 teaspoons pure maple syrup
  • 4 poached eggs (optional)

Recipe Preparation

  • Preheat oven to 275°. 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.

  • 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.

Recipe by Jared Wentworth of Longman Eagle in Chicago IL,

Nutritional Content

One serving contains:Calories (kcal) 488.3%Calories from Fat 46.0Fat (g) 25.0Saturated Fat (g) 7.3Cholesterol (mg) 70.0Carbohydrates (g) 34.1Dietary Fiber (g) 4.6Total Sugars (g) 12.2Net Carbs (g) 29.5Protein (g) 31.0Sodium (mg) 198.5Reviews Section

Watch the video: The Grove Pork Belly Hash