Sweet Potato-Pork Belly Hash

• 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)

1. Preheat oven to 275u0b0F. 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. 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 saute 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; saute until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; saute 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.

pork belly, kosher salt, thyme, garlic, lowsalt, extravirgin olive oil, sweet potatoes, shallots, banyuls vinegar, maple syrup, eggs

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pork-belly-hash-367177 (may not work)