When I taught in Thailand, almost every morning one of my fellow teachers would come in the door holding a white plastic bag that had steam rising out of it.
He would set it on his desk, and out of it he would pull out another steaming, small clear bag full of sticky white rice, and then another bag with five wooden skewers of stacked, small bite-sized, thin chunks of grilled pork with a dark glossy sheen.
He was a big American guy and would devour every morsel in about four bites and then rave about how amazing it was to get to eat mu ping, Thai grilled pork on skewers, for breakfast every morning.
Then he would glance at the clock on the wall, and wonder if he had time to run down to the mu ping street vendor around the corner to get some more before his class started.
Sometimes when I meet other moms and I tell them how much I love Thai food, they say, “I LOVE Thai food, but my hubby is a meat and potatoes type of guy, and isn’t really into ethnic food. I’ve tried making him Thai, but he just didn’t like it.”
Then I tell them, “Not to fear, mu ping is here!” Not really, I’m not that cheesy, but it’s true.
I’ve made Thai grilled pork on skewers for our family and friends who don’t normally like Thai food, and they gobble it up like it’s a burger and fries, and my picky two-year-old son scarfs it down like it’s a 6-pack of Chick-fil-A chicken nuggets.
I loved eating Thai grilled pork off the streets of Thailand, but I have to say, eating it at home might be even better.
In Thailand, I’ve gotten mu ping that is more fat than meat, which is fine for some people, but I like more meat than fat. Plus, when we make Thai grilled pork on skewers at home, we make a feast of it, so instead of just a few skewers, you can eat mu ping to your heart’s content.
If you are trying to convince someone that Thai food is life-changing delicious, and not just spicy Asian food, Thai grilled pork on skewers is the perfect Thai dish to make for them. Try it out and let me know what you think!