Sweet Potato-Pork Belly Hash

I saw this recipe on an email from the magazine.  Looks real good.  Makes me willing to try sweet potatoes again.  Now I must search for pork belly!
From bonappetit:

4 Servings

Recipe by Jared Wentworth of Longman & Eagle in Chicago, IL

Photograph by Ditte Isager

September 2011

Ingredients

• 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)

Preparation

• 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.

nutritional information

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