Cool Plates features dishes from across the country to help inspire chefs' creativity. 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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.