Sweet Potato-Pork Belly Hash
Sweet Potato-Pork Belly Hash is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 275°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.