Sweet Potato-Pork Belly Hash
Serves 4. This would
also make a great brunch. We found this
recipe at the Epicurious.com site after buying a couple of pounds of pork belly
now available at Costco. Yes, it does
take planning to do the prep a day ahead.
Yes, it is worth it. For the
final step, we cooked both the pork and the sweet potato a bit more than in the
original recipe.
1 lb. pork
belly (you can do skin on, or a bit less if you use skinned)
kosher salt
fresh
ground black pepper
1 large
sprig thyme
4 garlic
cloves, smashed
3 c.
chicken broth
3 Tbs.
olive oil, divided
2 lbs.
red-skinned sweet potatoes, peeled, cut into 3/4“ cubes
3 large
shallots, chopped
2 Tbs. red
wine vinegar
2 tsp.
maple syrup
4 poached
or soft fried eggs (optional)
Heat oven to 275 degrees.
Season pork belly generously with salt and pepper. Place in a large
ovenproof saucepan. Add thyme and
garlic. Pour broth over. Bring to a simmer over low heat, cover
tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer meat to a 9” glass pie dish. Place another 9” glass pie dish on top of
pork belly. Weight with 15-oz. canned
goods. Chill overnight.
If using skin-on pork belly, remove the skin. Cut meat into ½ “ cubes. Heat 1 Tbs. oil in a large cast-iron skillet
over medium-high heat. Add pork and
sauté until browned on all sides, about 10 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 15-20 minutes.
Using slotted spoon, transfer to bowl with pork. Add remaining 2 Tbs. 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 and potatoes are thoroughly cooked through,
about 5 minutes. Serve with eggs, if
desired.
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