Sweet Potato-Pork Belly Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Braising the pork belly yields crisp-tender nuggets ready to mingle with caramelized sweet potatoes. It's a very American profile, sweet potato and pork, says Jared Wentworth, the chef at Chicago's Longman & Eagle, who gave us this recipe. Ingredients:
1 pound fresh, skin-on pork belly |
kosher salt, freshly ground pepper |
1 large sprig 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, 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) |
Directions:
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.
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.
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