Instructions

1. Heat 1 tablespoon oil in a heavy-bottomed skillet or Dutch oven to high heat; sear pork belly on all sides. Add chicken stock and bring to a boil. Reduce to low heat and braise, covered, until pork belly is tender. Drain and set aside.
2. While pork is simmering, place squash and sweet potatoes in a medium-sized pot. Cover with salted water and boil until just tender, 4-5 minutes, careful not to overcook as it will be later sautéed. Drain and reserve.
3. In a large fry pan, heat 2 tablespoons oil over high heat. Fry sage leaves until crispy, 30-45 seconds, then remove from oil and drain on paper towels; lightly season with kosher salt. Reserve.
4. Reduce heat to medium-low and stir in onions and sauté 5 minutes. Stir in garlic, apple, reserved squash and sweet potatoes and cook until apple is tender, about 5 additional minutes. Stir in butter and season with kosher salt and freshly ground pepper.
5. Heat another skillet to medium heat, add remaining tablespoon oil; and crack eggs into pan and cook until desired level of doneness, seasoning with kosher salt and freshly ground pepper.
6. To serve, divide and spoon sweet potato mixture onto 2 large plates, drizzle with molasses, and top with fried eggs, fried sage leaves and pork belly. Serve.