Block Six Sliders
Debra writes science fiction and creates art from natural objects.
This recipe is featured in The Evolution of Sliders
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!
Debra Tillar
Debra Tillar has been an archaeologist, a teacher, and a freelance travel and food writer. Her short stories are included in several recent and upcoming anthologies and literary journals. Debra spends most of her time writing, creating art, and traveling the world (she has visited all seven continents). She grew up in New York City and now lives on the Seacoast of New Hampshire.
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