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


  • 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


  • 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.