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Chef Brian Malarkey starts preparing this dish, inspired by the famous Dr. Seuss book, by curing pork belly overnight with salt and brown sugar.

He then wraps it in aluminum foil and slowly roasts it at 200 degrees Fahrenheit for 3 hours.

Malarkey makes a hollandaise sauce, but using brown butter instead of clarified butter, and as it emulsifies in a blender he adds Italian parsley, tarragon, some red wine vinegar and shallot. He thins it out with a little hot water.

At service he slices the pork belly into four portions, sautés them until they’re hot and crispy and places them on toasted brioche slices. He pours the green hollandaise over that and tops it with a poached egg. He garnishes the dish with chopped chives, mixed micro greens and jus from the roast pork.

Contact Bret Thorn at bret.thorn@penton.com.
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