Sweet Potato-Pork Belly Hash

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This sweet potato and pork belly hash is a sophisticated take on a classic comfort food dish. Combining succulent, slow-braised meat with the natural sweetness of roasted root vegetables, it offers a wonderful balance of savoury and sweet flavours. The pork is braised until tender before being crisped in a frying pan, creating a delightful contrast in textures that pairs beautifully with the softened shallots and a tangy vinegar glaze.

As a high-protein meal, this recipe is perfect for a hearty weekend brunch or a filling midweek dinner. The preparation involves a slow-cooking process that allows the flavours to develop deeply, making it an excellent choice for those who enjoy homemade, nutritious meals. Serve it topped with a soft poached egg to allow the yolk to create a rich, natural sauce that ties the whole dish together.

Ingredients for Sweet Potato-Pork Belly Hash

450g fresh, skin-on pork belly
Sal kosher, pimienta recién molida
1 large sprig thyme
4 dientes de ajo, machacados
725ml low-salt chicken stock
45ml de aceite de oliva virgen extra, dividido
900g red-skinned sweet potatoes, peeled, cut into 3/4" cubes
3 large shallots, chopped
2 tablespoons Banyuls vinegar or red wine vinegar
2 cucharaditas de jarabe de arce puro
4 poached eggs (optional)

How to make Sweet Potato-Pork Belly Hash

Preheat oven to 135°C. 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 425g 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.