Thai Coconut-Lime Fondue

Preheat oven to 425°.

To prepare dippers, trim the fat from pork. Place pork on a rack coated with cooking spray. Line bottom of a shallow roasting pan with foil; place rack in pan. Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork. Insert a meat thermometer into the thickest part of pork. Bake at 425° for 30 minutes or until the thermometer registers 160°. Cut pork into bite-size pieces.

Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.

To prepare the fondue, heat the oil in a medium saucepan over medium-high heat. Add ginger and garlic; sauté 30 seconds. Stir in broth. Bring to a boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and water, stirring well with a whisk. Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper); cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.