Mu Kratha - Thai Grilled Pork and Hot Pot

Ingredients

• For the grilled pork: For the grilled pork:
• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 4 kaffir lime leaves, thinly sliced 4 kaffir lime leaves, thinly sliced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• For the hot pot: For the hot pot:
• 1 liter (4 cups) chicken or pork broth 1 liter (4 cups) chicken or pork broth
• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green chili, sliced (optional) 1 green chili, sliced (optional)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Dipping sauces (optional): Dipping sauces (optional):
• Sweet chili sauce Sweet chili sauce
• Soy sauce Soy sauce
• Lime wedges Lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, vegetable oil, minced garlic, lemongrass, kaffir lime leaves, and black pepper. Mix well to create the marinade.
2. 2.
   Add the sliced pork to the marinade and toss until each piece is coated. Allow the pork to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Preheat your grill to medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side, or until cooked through and slightly charred. Remove from the grill and set aside.
4. 4.
   In a large pot, bring the chicken or pork broth to a boil. Add the glass noodles and cook for 2-3 minutes, or until softened.
5. 5.
   Add the sliced shiitake mushrooms, bok choy, carrot, onion, red bell pepper, and green chili (if using) to the pot. Stir in the soy sauce, fish sauce, and sesame oil. Simmer for 5-7 minutes, or until the vegetables are tender.
6. 6.
   Transfer the hot pot to a portable stove or place it in the center of the dining table.
7. 7.
   Arrange the grilled pork slices on a platter and garnish with fresh cilantro leaves.
8. 8.
   Serve the Mu Kratha by placing a few slices of grilled pork into the hot pot and allowing them to cook in the simmering broth. Enjoy the hot pot with the cooked vegetables, mushrooms, and glass noodles. Dip the grilled pork in your choice of dipping sauces, if desired.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled cut of pork shoulder as it will yield tender and juicy grilled pork slices.
• Lemongrass — To release the aromatic oils, bruise the lemongrass stalk with the back of a knife before finely chopping it.
• Kaffir lime leaves — Remove the tough central vein before slicing the leaves into thin strips for a more delicate flavor.

Tips & Tricks

• For a spicier hot pot, add more green chilies or Thai bird's eye chilies.
• Customize your dipping sauces by adding minced garlic, chopped cilantro, or a squeeze of lime juice.
• Experiment with different vegetables and mushrooms based on your preferences and seasonal availability.
• If you don't have a grill, you can also cook the pork slices in a hot skillet or under the broiler.
• To make the hot pot more flavorful, you can add additional herbs and spices such as Thai basil, galangal, or star anise.

Serving advice

Serve the Mu Kratha family-style by placing the hot pot in the center of the table, allowing everyone to help themselves to the grilled pork, vegetables, and noodles. Encourage your guests to dip the cooked pork in their preferred sauces for an extra burst of flavor.

Presentation advice

Present the grilled pork slices on a platter, garnished with fresh cilantro leaves for a vibrant touch. Arrange the hot pot with its colorful assortment of vegetables and mushrooms, making it the centerpiece of the dining experience.