Sweet Potato-Pork Belly Hash

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   ["Preheat oven to 275u00b0F. 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 saute 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; saute until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; saute 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."]

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