Pork Belly with Sweet Potatoes and Fried Eggs

PrimalThis is not your typical breakfast of eggs, potatoes and bacon. Instead, we’re talking about braised pork belly (the same cut that bacon comes from), sweet potatoes roasted with smoked paprika butter, and the runny yolk from a fried egg drenching the whole thing.

First, the pork belly. This is a cut of pork with a huge amount of flavor for a relatively low cost. Succulent and fatty, it’s one of the easiest cuts of pork to cook into mouth-watering tenderness. It takes several hours to braise pork belly, so plan to start this recipe the day before (and if you want more leftovers, plan to buy 3 pounds of pork belly, instead of 2).

Next, the sweet potatoes. They’re roasted whole, then sliced and roasted again with paprika-scented butter. Sweet, salty, smoky and delicious. The crowing glory of this feast is a fried egg on each plate, crispy around the edges and soft and runny in the middle.

Servings: 4

Time in the Kitchen: 45 minutes, plus 3 hours to braise pork belly



  • 2 pounds pork belly (either skin on, or off, is fine) (1 kg)
  • 1 onion, thinly sliced
  • 4 garlic cloves, peeled and smashed
  • 2 celery stalks, chopped
  • 6 sprigs parsley
  • 1 teaspoon fennel seeds (5 ml)
  • 1 bay leaf
  • 3 cups chicken stock, or enough to just barely cover the pork belly (700 ml)
  • 2 large sweet potatoes or yams, scrubbed clean
  • 1/4 cup salted butter, melted (60 g)
  • 3/4 teaspoon smoked paprika (2.5 ml)
  • 1 egg for each person


Preheat oven to 325 °F/163 °C.

Use the tip of sharp knife to cut a cross-hatch pattern through the layer of fat (and/or skin) on one side of the pork belly. Cut deep enough to score the fat or skin, but not all the way through to the flesh. Season with salt and pepper on both sides, rubbing the seasoning in with your hands. Cut the pork belly into two pieces.

In a Dutch oven over medium-high heat, brown the pork belly, about 5 minutes per side (watch out for splattering fat when you flip it over.) Take the pork out of the pot and pour off most of the fat. Add onion, garlic and celery, sauté 3 to 5 minutes.

Put the pork back in the Dutch oven (fatty side up) and add the parsley, fennel seeds, bay leaf and stock.

Bring to a simmer. Cover and transfer to the oven. Braise the pork belly for 2 hours, remove lid, and braise 1 hour more.

When the pork belly goes into the oven, the sweet potatoes can also go in. Use a fork to poke holes in the sweet potatoes. Wrap each in foil, place on a baking sheet, and roast in the oven until very tender, about 1 hour. Unwrap from the foil and let cool.

Note: The pork belly and sweet potatoes can be cooked up to this point the day before making the dish. Cool both (remove the pork belly from the Dutch oven) then refrigerate.

Preheat oven to 450 °F/232 °C.

Slice each sweet potato into 1-inch/25 mm thick slices, spread out on a rimmed baking sheet.

Mix together melted butter and paprika. Brush each slice of sweet potato with the butter. Set any extra butter aside. Roast the sweet potato slices 20 minutes. Remove the potatoes from the oven and brush with any remaining butter.


Turn the oven broiler on.

To reheat the pork belly, place in a cast iron skillet over medium heat. Cook for just a few minutes, then put the pork belly under the broiler—not too close, about 8 inches away. Broil for about 2 minutes, until the top is browned and crisp. Cut into bite-sized pieces.

In a frying pan, fry an egg for each person.

On each plate, place several slices of sweet potato. Top with pork belly and a fried egg.



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16 thoughts on “Pork Belly with Sweet Potatoes and Fried Eggs”

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  1. Sourcing pork belly can be a real problem. I do to make my own bacon.

    The local grocery store only sells the whole slab, about $50. Can’t imagine who would buy that.

    Asian markets to the rescue! Small packages, a little under $4/lb.

    1. Asian grocery stores to the rescue!! I think pork belly may be a staple in their diet or something.

    2. Asian market pork is factory farm though right? Eatwild.com web site or localharvest.org can help you find pastured bacon!

    3. My Costco has it in whole slabs for $3 something. I cut the whole thing into cubes. I brined them over night and smoked them. I call them bacon bombs and they are amazing.

  2. Mmmmm, pork belly… my favorite recipe is from Nom Nom Paleo, though I do take liberty with the spice combos sometimes. Will have to try this one soon. As for leftovers, with a husband who is a construction worker and a teen-age son I have no idea how many pounds it would take. I would probably have to get that $50 slab!

    1. I just whack pork belly strips skin-side up in a tight pan, give them 40 mins in a hot oven then leave for a while with the oven off. Cut into chunks and use throughout the week. No braising, brining or seasoning.

  3. Sounds good to eat but way too complicated and lots of work and dirty dishes for this meal. I’ll take a pass on this one.

    1. David this is easy and doesn’t need to be the way Mark has suggested just look up other recipes for it trust me 🙂

  4. WoW…. this one was fantastic. Pork belly has been a great additional to my diet

  5. This is a wonderful recipe! I just love it so much and it is one of my favorite. Thanks for the share.