Korean Pulled Pork Sandwiches with Kimchi Slaw, Grilled Sweet Corn on the Cob with Salty Coconut Cream

I had been wanting to take another shot at replicating the Korean Pulled Pork Sandwiches with Kimchi Slaw from Heirloom Market BBQ – especially because I had found the recipes for the slaw, spice rub and sauce since my last attempt. Although the recipe for the slaw doesn’t mention carrots, I add some because a friend had sent me a picture of his lunch at Heirloom the day before – and you could see that there are carrots in the slaw. Like last time, I served it with Pok Pok‘s Grilled Sweet Corn on the Cob With Salty Coconut Cream – also known as Khao Phot Ping. You can find that recipe in the Pok Pok cookbook.

For dessert… My wife made some Thai Cashew Butter Cookies, using this recipe – but replaced the peanut butter with cashew butter. I’d recommend doubling the amount of curry paste…

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I picked up two bottles of the Carpe Diem Mañana from The Ale Apothecary last month specifically for this occasion. With dessert, we had a bottle of Xocoveza from Stone.