|
|
 |
Rate, save, comment and tag recipes in this article |
 |
Rate, save, comment and tag recipes in this article |
| |   | Hawaiian Pork | | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
|
| |
|
|
 If fondue makes you think of cheese or chocolate then think again, because fondue is much more than appetizers and dessert. Whole meals can be made from fondue. In "The Fondue Bible", Ilana Simon presents 200 fondue recipes ranging from traditional cheese and chocolate to the less familiar oil and broth based fondues. For example, the Hawaiian Pork recipe below is an oil fondue recipe for a main course entrée. With such variety, fondue is a great option for interactive entertaining cuisine.
Hawaiian Pork From The Fondue Bible by Ilana Simon, Robert Rose 2007 Serves 4
Tips
Try this recipe using chicken instead of pork.
Sprinkle 2 tbsp coconut in reserved marinade to add texture to dipping sauce.
Make ahead
Complete to the end of Step 2. Refrigerate until needed.
Serve with...
Reserved marinade as dipping sauce, mango salsa or chutney, Thai peanut sauce, garlic aïoli.
Marinade
- 1 can (19 oz/540 mL) crushed pineapple, with juice
- 1/2 cup finely minced onion
- 1/2 cup liquid honey
- 1/4 cup vinegar
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp finely minced ginger root
- 1 tsp ground coriander
- 1 tsp cornstarch
- Salt and freshly ground black pepper to taste
- 1 lb pork tenderloin, cut into 1-inch cubes
- Oil for fondue
1. Marinade: In a saucepan over medium-low heat, combine pineapple, onion, honey, vinegar, soy sauce, garlic, ginger, coriander, cornstarch, salt and pepper. Stir until honey is melted and ingredients are blended. Remove from heat and set aside to cool to room temperature.
2. In a shallow casserole, pour 2 1/4cups of the marinade over pork tenderloin, tossing to coat well. Cover and refrigerate for at least 1 hour. (The remaining 3/4 cup marinade will be used for dipping.)
3. In a saucepan, heat oil to 375°F (190°C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4. Remove pork cube from marinade, shaking off any excess. Pat dry with a paper towel. Spear pork with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.
About The Fondue Bible: The 200 Best Recipes Fondue is the ideal way for enjoying the company of family and friends at a meal where everyone cooks. Featuring a limitless variety of ingredients, flavors and cooking styles, fondue dishes are amazingly easy to prepare. There's a whole new world beyond the familiar cheese and chocolate fondues. Consider the following: Hot oil fondues such as ginger beef fondue, zesty lime chicken, or tempura cauliflower; and savory broth fondues like Mongolian hot pot, honey garlic chicken fondue, or Thai pork fondue in lemongrass broth. For traditional recipes with a new spin or two: Emmentaler fondue with caramelized shallots; cheddar cheese and beer fondue; and decadent finishers like bittersweet chocolate fondue, white chocolate and toffee, or cherries jubilee fondue.
Get The Fondue Bible: The 200 Best Recipes at Amazon.com
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
|
PermaLink |
|
