To close out the Summer, I decided to attempt to replicate what was possibly the thing I’ve eaten all year: The Korean Pulled Pork Sandwich with Kimchi Slaw from Heirloom Market BBQ in Atlanta.
For the pork, I decided to use this recipe by Bobby Flay but cook it in the Big Easy Oiless Turkey Fryer instead of the Caja China. For the Kimchi Slaw, I thought this recipe from Ambitious Deliciousness looked more interesting.
I wanted something else to serve with this… I thought about it for a while, and then I remembered Pok Pok‘s Grilled Sweet Corn on the Cob With Salty Coconut Cream – also known as Khao Phot Ping. You can find the recipe in the Pok Pok cookbook.
• • • • • • • • • •