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Sweet Potato-Pork Belly Hash

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Introduction

Discover the heartwarming flavors of a classic home-style dish with our Sweet Potato-Pork Belly Hash. This recipe marries the savory depths of pork belly with the sweet, earthy tones of red-skinned sweet potatoes to create a comforting and satisfying meal that’s perfect for breakfast or dinner.

Tips for this Recipe

  • For optimal flavor, allow the pork belly to rest at room temperature before cooking. This step ensures even cooking and enhanced taste.
  • Maintaining a medium heat while searing the pork belly helps develop a delicious crust without burning the meat.
  • Consider using low-salt chicken stock to adjust for the natural salinity of cured meats, if you’re watching your sodium intake.

Why You Will Love This Recipe

This recipe is a celebration of simplicity and rich flavors. The balance between the sweet potatoes and pork belly, enhanced by fresh thyme and garlic, creates an indulgent yet comforting dish that’s sure to become a favorite in your household.

Ingredients

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

Adviced Equipments

  • Chef’s Knife: Essential for efficiently chopping vegetables like sweet potatoes.
  • Cutting Board: Safe and effective surface to prepare ingredients without kitchen damage.
  • Measuring Cups & Spoons: Precision in measuring is key, especially with the delicate balance of this recipe’s flavors.
  • Dutch Oven or Oven-Safe Skillet: Ideal for cooking sweet potatoes to perfection and searing pork belly for maximum taste.
  • Stirring Spoon: Indispensable for mixing ingredients together, ensuring even flavor distribution throughout the dish.
  • Colander (for optional use with sweet potatoes): Useful to manage excess moisture during preparation.
  • Food Processor (optional): Speeds up prep time for ingredients like onions and garlic, if preferred.
  • Digital Kitchen Scale (optional): Offers precise measurements, although not mandatory for a fantastic result.
  • Mixing Bowls: Two bowls are required to prepare the ingredients in this recipe effectively.

History of the Recipe

The combination of sweet potatoes and pork belly has roots that reach deep into American culinary history, especially within Southern cuisine. This dish pays homage to those traditions while bringing a modern twist with its rich flavors and simple preparation method.

Fun Facts About This Recipe

Did you know that sweet potatoes were once a staple in the diets of Native American tribes long before they became an international culinary sensation? Incorporating them into this hash not only celebrates their versatility but also connects us to these ancient food cultures.

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Sweet Potato-Pork Belly Hash

Sweet Potato-Pork Belly Hash

amanda

Equipment

  • - Chef's Knife: For chopping vegetables like sweet potatoes efficiently.

  • - Cutting Board: To safely chop and prepare ingredits without damaging your kitchen surface.

  • - Measuring Cups & Spoons: Essential for accurate measurement of ingredients, such as the pork belly.

  • - Dutch Oven: For slow cooking sweet potatoes until they're tender and creating a perfect hash consistency with added flavor from browning the pork belly.

  • - Stirring Spoon: Useful for stirring ingredients together during preparation and while cooking.

  • - Colander: To drain excess water or fat after boiling sweet potatoes if needed, though not explicitly mentioned in the recipe but useful in similar recipes.

  • - Food Processor (optional): Can be used to finely chop ingredients like onions or garlic quickly and efficiently.

  • - Oven-Safe Skillet: For searing pork belly, if preferred over the Dutch oven method, though not directly mentioned in the recipe.

  • - Digital Kitchen Scale (optional): Although optional, it can ensure precise ingredient measurements for consistent cooking results.

  • - Mixing Bowls (2): For preparing and combining ingredients during the process of making the hash.

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)

Instructions

1

Instruction 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

Instruction 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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