Smoked Pork Belly hash with grilled vegetables and duck eggs
Yia Vang's Smoked Pork Belly Hash Recipe
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Prepared at Akeley City Park & Campgrounds, Akeley, MN
"The essence of camping for me is that feeling of being outside but also getting to cook outside."
In this video Minnesota chef Yia Vang travels to Akeley, Minnesota where he scores a lakeside campsite as the perfect setting to take us through his Smoked Pork Belly Hash. Is there any better way to rise and shine in the great outdoors?
Hear the sizzle while you extract the flavor and smokiness from the pork belly in this hearty dish.
6 ounces smoked pork belly, cut into ½" cubes
1 onion, cut in half
10 ounces red potatoes or fingerling potatoes
3 bell peppers (red, yellow, orange)
2 large carrots
1 teaspoon garlic, minced
2 duck eggs
Boil red (or fingerling) potatoes just until soft, then set aside and let cool.
Season the pork belly with salt and pepper.
Heat a large cast iron skillet and cook the pork belly for about 10 minutes, until the pieces begin to slightly crisp.
While the pork belly is cooking, take each half of the onion and place it directly on the grill along with each of the bell peppers and cook until charred. Keep turning the peppers to evenly char each side. Grill the carrots until soft. Once off the grill, cut the onion, carrots and bell peppers into pieces about 1" in size.
Once the potatoes have cooled slightly, smash each with the heel/palm of your hand.
Add the potatoes to the hot cast iron skillet with the pork belly until they begin to crisp up.
Add in the chopped and roasted vegetables and the minced garlic and cook for approximately5 more minutes.
Top with two fried duck eggs.
Tips & Tricks
Prep veggies ahead of time and bring with you to the campsite.
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