This recipe originally came from Block Six, a restaurant in Portsmouth, New Hampshire, USA, now closed. The recipe was created by Chef Sam Ostrow, who opened the doors of Festina Lente in 2018, an intimate Italian restaurant in Kittery, Maine, whose name loosely translates to “make haste slowly.”
At Block Six, they would roast their own pork belly and make their own own peach preserves, but purchased pork belly and low-sugar peach jam will also yield excellent results.
Preparation
- Bake the biscuits. When cool, cut in half with a bread knife.
- Combine the slaw.
- Meanwhile, cut the pork belly into pieces 2.5 cm (1 inch) square by .6 (¼ inch) thick. Sear the pork belly in a skillet over medium-high heat until browned, then flip and brown on the other side. Remove from heat.
- Drizzle pork with honey, and place on the bottom half of the halved biscuits. Top with a teaspoon of peach jam and a tablespoon of the dressed slaw. Put the top on the biscuit and consume.
They are messy but a lot of fun!