Pork Fondue with Thai-style Peanut Sauce
This fondue is inspired by the Thai dish, satay.
Serves: 12Hands-on: 45 minutesTotal: 2 hoursDifficulty: Medium
- 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.