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

It’s now a tradition… For the fourth year in a row I made the Korean Pulled Pork Sandwiches with Kimchi Slaw, Grilled Sweet Corn on the Cob with Salty Coconut Cream.

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I decided to go with two barrel aged peach beers: Structures‘ Psychosphere and Upright‘s Fantasia.

Roast Beef, Rice and Gravy with Sautéed Spinach

I haven’t fixed this in what seems like ages.

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To drink, I had a bottle of Mahonia – a Syrah barrel aged Old Ale with grapes – from Propolis.

Isan BBQ Chicken, Asian Slaw and Sticky Rice

I stumbled upon this recipe a while back on Food Republic. Then just a few days ago, I was rearranging a pile of books on our coffee table and realized that I had the cookbook that this recipe is from all along. I had completely forgotten that my mother had given it to me for Christmas.

Instead of doing the two whole chickens as per the recipe, I only did six thighs and frilled them for about 7 minutes a side.

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I went with a bottle of Special Herbs – an ale brewed with lemongrass, sweet and bitter orange peels, hyssop and Sichuan peppercorns then aged in Ransom Old Tom Gin Barrels, Fantasia casks and a brandy cask – from Upright.