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This fondue is really a two-course meal. After you've dipped all the pork and snap peas, add rice to the pot. It will soak up the flavor of the seasoned pork and create a delicious, soupy side dish.

Marge Perry
Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
6 servings (serving size: 3 ounces pork, 1/3 cup peas, 1/2 cup rice, and 1/2 cup fondue)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

357 calories; calories from fat 18%; fat 7.2g; saturated fat 2.9g; mono fat 2.3g; poly fat 1g; protein 29.7g; carbohydrates 41.1g; fiber 1.9g; cholesterol 79mg; iron 3.8mg; sodium 365mg; calcium 47mg.
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