Pork Hash Recipe

Season the pork pieces with 1.5 tsp salt and 0.5 tsp pepper.

Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Sear the pork until browned on all sides, then transfer to a plate.

In the same pot, add the chopped onion and cook until translucent and lightly caramelized, about 5 minutes. Add minced garlic and cook 1 minute more.

Return the pork to the pot. Add thyme and bay leaf. Pour in the stock and bring to a gentle simmer. Cover and braise for about 40–60 minutes, until pork is tender.

Add the small potatoes to the pot with about 25 minutes remaining. Continue braising until potatoes are tender.

In the last 5 minutes, add the radishes sliced and cook until just tender.

Poach the eggs: bring a shallow pan of water to a simmer and add 1 tablespoon white wine vinegar. Gently slide in the eggs and poach for 3–4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain on a towel.

When pork and potatoes are tender, remove from heat. Stir in 1 tablespoon butter and the chopped parsley from the potatoes section to finish the braise. Adjust salt and pepper to taste.

To plate: spoon the braised pork and potatoes onto plates, top each with a poached egg. Arrange radish slices around and spoon some braising liquid over. Garnish with additional parsley if desired.