Recipes excerpted from The Fondue Bible by Ilana Simon. Published by Robert Rose, Inc., Toronto, Ontario, CA. Copyright 2007. Reprinted with permission from the publisher. All rights reserved. |
Pork Satay
Marinade
2 cloves garlic, minced
2 tbsp. natural crunchy peanut better
2 tbsp. freshly squeezed lime juice
1 tsp. packed brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. hot pepper flakes
1/2 cup soy sauce
1 lb. pork tenderloin, thinly sliced and cut into 1-inch strips
Oil for fondue
- Marinade: In a bowl, combine, garlic, peanut butter, lime juice, brown sugar, coriander, cumin and hot pepper flakes. Mix well. Gradually whisk in soy sauce.
- In a shallow casserole, pour marinade over pork, tossing to coat well. Cover and refrigerate for at least 1 hour.
- Remove pork strips from marinade, shaking off any excess. Pat dry with a paper towel. Roll up strips and set aside on a platter.
- In a saucepan, heat oil to 375 F and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
- Spear rolled pork with fondue fork and fondue for 1 to 2 minutes or until cooked to desired doneness.
Serves 4.
Tip: Substitute boneless, skinless chicken breast for the pork.
Make Ahead: Complete to the end of Step 2. Refrigerate until needed.
Serve With: Tonkatsu sauce, tomato curry sauce, Asian Dipping sauce.
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