Sweet Potato-Pork Belly Hash
['1 pound fresh, skin-on pork belly', 'Kosher salt, freshly ground pepper', '1 large sprig thyme', '4 garlic cloves, smashed', '3 cups low-salt chicken stock', '3 tablespoons extra-virgin olive oil, divided', '2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes', '3 large shallots, chopped', '2 tablespoons Banyuls vinegar or red wine vinegar', '2 teaspoons pure maple syrup', '4 poached eggs (optional)']
Preheat oven to 275°F. 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 sauté 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; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté 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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