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Jerk Pork Belly and Sweet Potato Hash with Fried Eggs

  • Level: Intermediate
  • Total: 12 hr (includes refrigerating time)
  • Active: 1 hr
  • Yield: 4 servings
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Jerk Rub:

3 tablespoons ground coriander

3 tablespoons ground ginger

3 tablespoons light brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons kosher salt

1 tablespoon habanero powder

1 tablespoon dry thyme

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons ground cloves

2 teaspoons coarse black pepper


1 pound fresh, skin-on pork belly

Kosher salt and freshly ground black pepper

3 cups homemade chicken stock or low-sodium chicken broth

6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish

6 cloves garlic, 4 smashed, 2 finely chopped

Canola oil

1 small Spanish onion, finely diced

1 small red pepper, finely diced

1/2 poblano chile, finely diced

3 large sweet potatoes, peeled, cubed and cooked inboiling salted water until just cooked through

2 tablespoons unsalted butter

4 large eggs

Hot sauce, such as Habanero or jalapeno hot sauce


  1. For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.
  2. For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.
  3. Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.
  4. Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.
  5. Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.