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 which is now closed. The recipe was created by Chef Sam Ostrow. 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 J. Tillar writes science fiction as well as articles on food and travel. She loves to travel the world to discover new cultures and cuisines. Her 2-book sci-fi series, The Nomad, can be found at https://www.amazon.com/gp/product/B09MG5817S?ref_=dbs_p_mng_rwt_ser_shvlr&storeType=ebooks
Photo credit: Rob Ciandella
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