Mu ping
Grilled pork skewers, a Thai street food staple.
Mu ping is a street food item in Thailand consisting of grilled pork skewers. It became popular in 1952 after food transport carts were redesigned into street vendor carts. The dish is commonly sold from around 5 am to 11 am and is typically eaten with sticky rice.
Quick Facts
- Year of popularity gain
- 1952
- Typical selling hours
- 5 am–11 am
- Price per skewer
- 5–10 Baht
- Meal composition
- Three skewers and a package of sticky rice
Facts from the source article.
Preparation
Two types of mu ping are currently available: Milk Grilled and Mu ping Boran. Mu ping Boran is the original type, made purely of red meat with fat at the bottom of the skewer or without fat. The pork is marinated for about 20 minutes in a mixture of coriander roots, black pepper, garlic, and soy sauce, with fish sauce and sugar added to taste, then grilled over a charcoal BBQ. This type is harder to find and costs more due to being wholly pork with no other ingredients and a smaller size than Milk Grilled mu ping. Milk Grilled mu ping is very common on the streets; its marinade uses milk instead of soy sauce, which makes the meat more tender and flavorful. It is also marinated for about 20 minutes and grilled over charcoal. Both types are usually served with sticky rice and sometimes with Nam chim Chaeo, a spicy sauce that complements grilled meat.
Nutrition
One skewer provides amino acids and is a high-protein food that promotes a feeling of fullness, potentially leading to reduced food intake and gradual weight loss if carbohydrate intake is controlled. It contains phosphorus, which supports healthy gums and teeth, aids in growth and repair of body parts, relieves pain from arthritis, and contributes to fat and starch metabolism for increased energy. It also provides thiamine (Vitamin B1), which strengthens growth, helps digest starchy foods, and maintains the nervous system, muscles, and heart.
Health
Mu ping is grilled meat and contains a group of chemicals called Polycyclic Aromatic Hydrocarbons (PAHs), which are linked to cancers. PAHs form during pyrolysis and incomplete burning of organic materials such as wood, coal, and oil, and are produced when meat juices drip onto coals or heating surfaces, causing flames and smoke. Charcoal grilling leads to significantly higher PAH contents in skewers compared to gas grilling, due to incomplete charcoal burning.
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