Jerk Pork Belly and Sweet Potato Hash with Fried Eggs

This dish is packed with flavor! Crispy, spiced pork belly pairs perfectly with sweet potato hash, and a fried egg on top makes it even better. The jerk rub adds a spicy kick, while the creamy egg yolk balances everything out. It’s a delicious meal for breakfast, brunch, or dinner!

Ingredients Needed:

For the Jerk Rub:

3 tbsp ground coriander
3 tbsp ground ginger
3 tbsp light brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp kosher salt
1 tbsp habanero powder
1 tbsp dry thyme
2 tsp allspice
2 tsp cinnamon
2 tsp ground cloves
2 tsp coarse black pepper

For the Hash:

1 lb 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 ¼ cup finely chopped cilantro + 2 tbsp for garnish
6 cloves garlic (4 smashed, 2 finely chopped)
Canola oil
1 small Spanish onion, finely diced
1 small red bell pepper, finely diced
½ poblano chile, finely diced
3 large sweet potatoes, peeled, cubed, and cooked in salted boiling water until just tender
2 tbsp unsalted butter
4 large eggs
Hot sauce (such as habanero or jalapeño)

How To Make Jerk Pork Belly and Sweet Potato Hash with Fried Eggs?

Make the jerk rub: Mix all the jerk rub ingredients in a bowl. Set aside 2 tbsp for the pork belly and store the rest for later.
Prepare the pork belly: Preheat the oven to 300°F. Season the pork belly with salt and black pepper. Place it in a high-sided pan and add chicken stock, cilantro sprigs, and smashed garlic. Bring to a simmer, cover, and bake for 2 hours 30 minutes until tender. Let it cool in the stock, then remove, pat dry, and press down with a weighted bowl. Chill for 8 to 24 hours.
Crisp the pork belly: Take the pork out of the fridge and remove the skin. Cut into ½-inch cubes and toss with the reserved 2 tbsp jerk rub. Heat canola oil in a skillet over medium heat, add the pork cubes, and cook until crispy. Remove and place on a paper towel-lined plate.
Cook the hash: In the same pan, cook the onion, red pepper, and poblano until soft. Add chopped garlic and ¼ cup chopped cilantro, cooking for another minute. Stir in the sweet potatoes, adding oil if needed. Season with salt and black pepper. Press down with a spatula and cook until golden brown. Add the crispy pork, flip the potatoes, and cook until both sides are browned.
Fry the eggs: Melt butter in a pan over medium heat. Crack in the eggs, season with salt and black pepper, and cook until the edges set. Cover for 1-2 minutes to keep the yolk runny or flip for a firmer yolk.
Serve: Divide the hash onto plates, top with fried eggs, drizzle with hot sauce, and garnish with cilantro.

Recipe Tips:

Let the pork belly chill before cutting: After cooking, press it down with a weighted bowl and chill it for at least 8 hours. This makes it firmer and easier to cut into perfect cubes.
Use a hot pan for crispy pork: When frying the pork belly, make sure the pan is hot before adding it. This helps create a crispy, golden crust instead of making it greasy.
Don’t stir the potatoes too soon: After adding the sweet potatoes, press them down with a spatula and let them brown without stirring for a few minutes. This gives them a crispy, golden layer.
Cook eggs to your liking: If you want a runny yolk, cover the pan with a lid for 1-2 minutes instead of flipping. For a firmer yolk, flip and cook for another minute.
Add extra spice at the end: If you love more heat, drizzle extra hot sauce or sprinkle some jerk rub over the finished dish for a bold, spicy flavor.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover Jerk Pork Belly and Sweet Potato Hash cool to room temperature first. Then, store it in an airtight container and keep it in the fridge for up to 3 days.
Reheat: Heat a skillet over medium heat with a little oil. Add the hash and press it down slightly. Cook for 5-7 minutes, stirring occasionally, until crispy and hot.

Nutrition Facts:

Calories: 550 kcal
Total Fat: 35g
Saturated Fat: 12g
Cholesterol: 210mg
Sodium: 900mg
Potassium: 850mg
Total Carbohydrate: 35g
Dietary Fiber: 5g
Sugars: 8g
Protein: 28g

Try More Bobby Flay Recipes:

Bobby Flay Sweet Potato Gratin
Bobby Flay Twice Baked Sweet Potatoes
Smoked Chile Scalloped Sweet Potatoes