Pork Belly Hash Recipe

Prepare and Roast Pork Belly

Preheat oven to 300°F (150°C). Pat pork belly dry, season both sides with 1 tsp salt and 1/2 tsp black pepper. In a heavy ovenproof skillet or roasting pan, melt 2 tbsp butter over medium-high heat and sear pork belly fat- and meat-side until golden brown, 3–4 minutes per side. Transfer to oven and roast for 1 to 1¼ hours until very tender but not falling apart.

Make Bearnaise-style Reduction

While pork roasts, combine 2 tbsp white wine vinegar, 2 tbsp dry white wine, 1 tsp minced shallot, 1 tbsp chopped tarragon and 1/4 tsp crushed peppercorns in a small saucepan. Bring to a simmer over medium heat and reduce until syrupy, about 6–8 minutes. Strain solids and reserve liquid. Return to very low heat.

Glaze Pork Belly

When pork is tender, remove from oven and let rest 5 minutes. In a small saucepan off heat, whisk the reserved reduction with 1 tbsp stock, 1 tsp Dijon, 1 tsp sugar and an additional 1 tbsp melted butter to create a glossy glaze. Spoon or brush glaze on the pork belly. For a caramelized finish, switch oven to broil and broil pork belly 2–3 minutes watching closely until glaze is sticky and slightly charred. Rest 5 minutes then slice into 1/2" cubes or 3/4" pieces for the hash.

Heat 1 tbsp olive oil and 1 tsp butter in a skillet over medium-low heat. Add thinly sliced large yellow onion and 1/4 tsp salt. Cook, stirring occasionally, until soft and deeply golden brown — about 25–30 minutes. If onions stick or are dry, add a splash (1–2 tsp) water. Stir in 1/2 tsp sugar toward the end to boost caramelization if desired. Remove from heat and set aside (should yield about 1 cup).

In a small nonreactive skillet, combine 2 tbsp sugar and 2 tbsp water over medium heat. Stir until sugar dissolves and starts to simmer. Add sliced jalapeños and simmer gently 2–3 minutes until the rounds are glossy and slightly softened. Remove from heat, transfer to a bowl and fold in 1/2 cup crumbled feta, 1/2 tsp lemon juice and a pinch (1/8 tsp) salt. The sweet-heat and salty feta will meld as it cools. Keep at room temperature until plating.

Cut potatoes into 1/2" dice. Rinse under cold water until water runs clear to remove excess starch; dry thoroughly with a clean towel or paper towels. In a large skillet over medium-high heat, add 3 tbsp vegetable oil. When shimmering, add potatoes in a single layer (work in batches if needed). Fry, without stirring much, until bottoms are golden, about 6–8 minutes, then toss and continue to cook until most pieces are golden and tender, total 12–15 minutes. Reduce heat to medium, add 1 tbsp butter, the prepared caramelized onion (1 cup), 1 tbsp chopped parsley, 3/4 tsp salt and 1/2 tsp black pepper. Toss gently to combine and let flavors marry 2–3 minutes. Taste and adjust seasoning. Keep warm.

Add pork belly pieces to the hash: Gently fold the sliced glazed pork belly pieces into the potato hash and cook together 1–2 minutes just to warm the pork and meld glaze into the potatoes. Remove from heat and keep covered until plating.

Bring a wide saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar. Crack each egg into small ramekins. Create a gentle whirlpool in the water with a spoon and slip eggs in one at a time, or simply lower ramekin close to water and slide eggs in. Poach eggs for 3 minutes for runny yolks or 3½–4 minutes for slightly more set whites. Remove with slotted spoon and drain briefly on paper towel.

Plate: Divide potato-pork hash between plates. Top each portion with a poached egg. Spoon 1–2 tablespoons of the feta candied jalapeño around or on top of the egg. Sprinkle a pinch of smoked paprika, a few microgreens or extra tarragon, and an extra pinch of flaky salt if desired.

Serve immediately so the yolk mixes with the glazed pork belly and potatoes to create a rich sauce.