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Sweet Potato-Pork Belly Hash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

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.

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Ingredients for Sweet Potato-Pork Belly Hash

  • 450g fresh, skin-on pork belly

  • Kosher salt, freshly ground pepper

  • 1 large sprig thyme

  • 4 garlic cloves, smashed

  • 725ml low-salt chicken stock

  • 45ml extra-virgin olive oil, divided

  • 900g 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)

How to make Sweet Potato-Pork Belly Hash

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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