Tuesday, December 6, 2011

Sweet Potato-Pork Belly Hash

This is one of the recipes HubbyGrouch chose from my cooking magazines (it's from Bon Appetit). The combination of sweet potato and pork belly was just irresistible to him. I love potatoes but I do NOT like sweet potatoes - at all! They are just too sweet for my taste. But as HubbyGrouch had to put up with all my beloved Eastern European cooking last month, I thought he deserved this treat. I was not gonna be home for dinner, so I didn't have to eat the dish :-)  And, as I made enough for two servings, HubbyGrouch is will be happy about some leftovers later this week. Needless to say, he absolutely loved the dish and I will have to put it on the meal plan again.

Six months ago: Homemade Pizza

16-20 oz fresh, skin-on pork belly
freshly ground black pepper
1 tsp dried thyme
4 garlic cloves, minced
3 cups low-salt chicken stock
3 tbsp olive oil
2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" dice
3 large shallots, chopped
2 tbsp red wine vinegar
2 tsp maple syrup
2-4 eggs (optional)

Preheat oven to 275F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme, garlic, and chicken stock. Bring to a simmer over low heat, cover tightly, and braise in the oven until tender, about 3 hours. Uncover, let cool. Transfer pork belly to a large enough baking dish, place another dish on top and weight down with a 15-oz canned good. Chill for 2-3 hours or overnight. Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tbsp oil in a large enough skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4-5 minutes. Remove from the pan using a slotted spoon. Season potatoes with salt and pepper. Add to same skillet, sauté until golden brown, about 10-12 minutes. Using a slotted spoon, remove potatoes from skillet. Add remaining 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 or fried eggs, if desired.

(Adapted from Bon Appetit)

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