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 ...
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