Pork Fondue with Thai-style Peanut Sauce

This fondue is inspired by the Thai dish, satay.

Serves: 12Hands-on: 45 minutesTotal: 2 hoursDifficulty: Medium

Serves: 12

Ingredients

  • ½ cup peanut butter
  • 4 Tbsp. granulated sugar
  • 2 Tbsp. plus 2 tsp. red curry paste, divided
  • 5 Tbsp. lime juice, divided
  • 1½ cup plus 2 Tbsp. coconut milk, divided
  • 1 tsp. fish sauce
  • 2 tsp. salt
  • 1½ lbs. pork tenderloin
  • 2 garlic cloves
  • 3 tsp. brown sugar
  • 5 cups vegetable oil

Directions

  • To make peanut sauce combine the peanut butter, granulated sugar, 4 teaspoons red curry paste, 3 tablespoons plus 1 teaspoon lime juice, and ½ cup plus 2 tablespoons coconut milk in a blender or food processor. Process until smooth. Remove and add to a saucepan. Cook on low heat, stirring continuously, for at least 5 minutes. Stir in the fish sauce and set aside.
  • Cut the pork into cubes approximately 1 inch thick. Smash, peel, and mince the garlic cloves. Combine the garlic with 1 cup coconut milk and 2 tablespoons plus 2 teaspoons lime juice. Stir in 1 tablespoon plus 1 teaspoon red curry paste and brown sugar.
  • Lay out the pork in a shallow glass dish. Pour just over half of the coconut-milk marinade over the pork cubes. Refrigerate and marinate the pork for 1 hour. Remove any excess marinade.
  • Add the oil to the fondue pot, making sure it is not more than half full and heat to 375°F. Use dipping forks to spear the pork. Cook in the hot oil until pork juices run clear. Serve with the peanut sauce for dipping.

Recipe Information

Serves: 12

Ingredients

  • ½ cup peanut butter
  • 4 Tbsp. granulated sugar
  • 2 Tbsp. plus 2 tsp. red curry paste, divided
  • 5 Tbsp. lime juice, divided
  • 1½ cup plus 2 Tbsp. coconut milk, divided
  • 1 tsp. fish sauce
  • 2 tsp. salt
  • 1½ lbs. pork tenderloin
  • 2 garlic cloves
  • 3 tsp. brown sugar
  • 5 cups vegetable oil

Directions

  • To make peanut sauce combine the peanut butter, granulated sugar, 4 teaspoons red curry paste, 3 tablespoons plus 1 teaspoon lime juice, and ½ cup plus 2 tablespoons coconut milk in a blender or food processor. Process until smooth. Remove and add to a saucepan. Cook on low heat, stirring continuously, for at least 5 minutes. Stir in the fish sauce and set aside.
  • Cut the pork into cubes approximately 1 inch thick. Smash, peel, and mince the garlic cloves. Combine the garlic with 1 cup coconut milk and 2 tablespoons plus 2 teaspoons lime juice. Stir in 1 tablespoon plus 1 teaspoon red curry paste and brown sugar.
  • Lay out the pork in a shallow glass dish. Pour just over half of the coconut-milk marinade over the pork cubes. Refrigerate and marinate the pork for 1 hour. Remove any excess marinade.
  • Add the oil to the fondue pot, making sure it is not more than half full and heat to 375°F. Use dipping forks to spear the pork. Cook in the hot oil until pork juices run clear. Serve with the peanut sauce for dipping.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat22g
Saturated Fat4g
Cholesterol25mg
Sodium490mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars7g
Protein11g