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Mu kratha (Thai-Korean barbecue): photo of the dish
Illustrative photo: Takeaway — CC BY-SA 3.0, Wikimedia Commons
Holidays & entertaining

Mu kratha (Thai-Korean barbecue)

A convivial barbecue where thin slices of pork and vegetables are grilled on a domed plate set over a broth that cooks at the same time. Very popular in Thai restaurants, it is meant to be shared with family or friends.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the finely chopped garlic, ginger and onion with the soy sauce, palm sugar, oil and white pepper.
  2. Marinate the pork slices in this mixture for at least 30 minutes in the fridge.
  3. Cut the cabbage and mushrooms, then arrange them around the barbecue plate with the pork slices.
  4. Heat the domed plate over medium-high heat and grease the top with a piece of pork fat or a little oil.
  5. Grill the pork for 2 to 3 minutes on each side, until golden and well cooked.
  6. Pour the stock and fish sauce into the channel around the plate, then bring it to a simmer.
  7. Add the vegetables and mushrooms to the broth and let them cook gently for 5 minutes.
  8. Crack the eggs into the channel to poach them and serve with the white rice.

Variations and tips

Version without the plate. Grill the pork in a thick-bottomed pan, and cook the vegetables separately in a pot of broth.

Home version. Replace the pork belly with thinly sliced chicken breast for a lighter dish.

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Original Ecomely recipe.