|Place of origin||Mainland Southeast Asia|
|Region or state||Southeast Asia|
|Associated national cuisine||Singapore, Malaysia, Indonesia and Thailand|
Mu kratha (Thai: หมูกระทะ, RTGS: mu kratha, pronounced [mǔː krā.tʰáʔ]) is a Southeast Asian cooking method, possibly originated in Thailand, akin a combination of Korean barbecue and Chinese hot pot.
Mu kratha means 'pan pork' in Thai (mu is 'pig' or 'pork' and kratha is 'pan' or 'skillet'). Mu kratha resembles a combination of a Korean barbecue and a Chinese hot pot. It is believed to have originated from the Korean barbecue grill. The Thai version uses charcoal. The dining concept spread throughout Thailand and into Malaysia, Indonesian and Singapore.
Preparation and serving
Sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called Thai suki). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thai mu kratha is usually served with nam chim suki, a popular dipping sauce. It is well known for using chili sauce as the main ingredient. Some restaurants serve nam chim seafood to accompany seafood.
When cooking mu kratha, a chunk of fat should be grilled at the top of the pan so the grease prevents food from sticking.
In popular culture
Thailand has many mu kratha restaurants as it is easy to prepare and suits a variety of foods. In the past it lost its popularity due to concerns about hygiene, but experienced a comeback in Thailand, Singapore, Indonesia and Malaysia.
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