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SPICY CHILE SAUCE
3
⁄4 cupchilisauce 2teaspoonstarragonvinegar
3tablespoons choppedonion 1teaspoonbrown sugar
3tablespoons lemon juice Dashhot peppersauce
2teaspoonsoil
1
⁄4 teaspoondrymustard
2cloves garlic,mashed
1
⁄4 teaspoonsalt
Combine all ingredients in a small saucepan. Heat to boiling. Reduce heat; simmer
about 5 minutes. Serve at room temperature. Yield: 1
1
⁄4 cups
MARINATED PORK FONDUE
3
⁄4 cupvegetableoil
1
⁄2 teaspoonsalt
3tablespoons lemon juice
1
⁄2 teaspoonchilipowder
1
1
⁄2 tablespoonsA1Worcestershire
®
sauce
1
⁄2 teaspoondrymustard
1
1
⁄2 tablespoonstarragon vinegar 2to3 poundporkroastortenderloin
1tablespoonsugar 3
1
⁄2 cupsvegetableoil
1clovegarlic,minced
In a bowl, combine all ingredients except roast and 3
1
⁄2
cups oil. Trim excess fat from
pork and cut into 1-inch cubes. Place pork cubes in a glass or plastic container. Pour
marinade over cubes. Cover; refrigerate and allow to marinate at least 3 hours or
overnight. Thirty minutes before serving, drain pork cubes and blot dry.
Pour 3
1
⁄2
cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to
350°F and heat until light goes out.
For serving, spear a cube and gently place in hot oil. Cook until browned and cooked
through (about 2 minutes).
ORIENTAL BEEF BROTH FONDUE
1
⁄3to
1
⁄2 pound beefsirloinor
1
⁄4 cupsherry
flank steak per person 3greenonions,sliced
114
1
⁄2-ounce can beefbroth 1clovegarlic,minced
1
⁄4 cupsoysauce
1
⁄2 teaspoonground ginger
Slice beef thinly into bite-size pieces. Let stand at room temperature 30 minutes. Blot
dry with paper towel before serving.
Combine remaining ingredients and pour into Fondue Pot. Place fork holder on pot.
Turn temperature dial to 350°F and bring to a boil.
For serving, spear a slice of beef and place in boiling liquid. Cook 2 to 3 minutes or to
desired doneness. Note: Do not use more than 8 fondue forks in broth at one time.
RECIPES