Sweet Potato-Pork Belly Hash

Ingredients

• 4  garlic clove smashed
• 4 servings pepper freshly ground
• 3 cups chicken stock see 
• 2 teaspoons maple syrup pure
• 3 tablespoons olive oil extra virgin extra-virgin divided
• 4  poached eggs 
• 1 pound pork belly fresh
• 2 tablespoons red wine vinegar 
• 2 pounds cubes red-skinned sweet potato peeled cut into 3/4" cubes
• 3 large shallots chopped
• 1 large sprig thyme leaves 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• slotted spoon
• pie form

Directions

1. Preheat oven to 275°F. Season pork bellygenerously with salt and pepper.
2. Place ina large ovenproof saucepan.
3. Add thymeand garlic.
4. Pour stock over. Bring to a simmerover low heat, cover tightly, and braise inoven until tender, about 3 hours. Uncover; letcool.
5. Transfer pork belly to a 9" glass piedish.
6. Place another 9" glass pie dish on topof pork belly. Weight with a 15-ounce cannedgood. Chill overnight.
7. Remove skin from pork belly.
8. Cut meatinto 1/2" cubes.
9. Heat 1 tablespoon oil in a largecast-iron skillet over medium-high heat.
10. Addpork and sauté until browned on all sides,about 4 minutes. Using a slotted spoon,transfer pork to a medium bowl. Seasonpotatoes with salt and pepper.
11. Add to sameskillet; sauté until golden brown, about 10minutes. Using slotted spoon, transfer tobowl with pork.
12. Add 2 tablespoons oil and shallotsto skillet; sauté over medium heat untilgolden brown, 3-4 minutes. Returnpotatoes and pork with any accumulated juices to pan.
13. Drizzle vinegar and syrup over;stir to coat. Cook, stirring occasionally, untilheated through, about 2 minutes.
14. Serve withpoached eggs if desired.