2poundsred-skinned sweet potatoes, peeled, cut into 3/4" cubes
3large shallots, chopped
2tablespoonsBanyuls vinegar or red wine vinegar
2teaspoonspure maple syrup
4poached eggs (optional)
Preheat oven to 275°. 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.
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.
One serving contains: Calories (kcal) 488.3 %Calories from Fat 46.0 Fat (g) 25.0 Saturated Fat (g) 7.3 Cholesterol (mg) 70.0 Carbohydrates (g) 34.1 Dietary Fiber (g) 4.6 Total Sugars (g) 12.2 Net Carbs (g) 29.5 Protein (g) 31.0 Sodium (mg) 198.5