Sweet and Sour Pork Fondue
For an interesting combination of flavors, serve with Oriental Vegetable Salad with Mediterranean Dressing and rice or noodles.
INGREDIENTS | SERVES 4
- 1½ pounds pork tenderloin
- 1 cup pineapple juice
- Sweet and Sour Marinade
- ½ cup red wine vinegar
- 6 tablespoons sugar
- ¼ pound baby carrots
- 6 tablespoons tomato paste
- 2 red bell peppers
- 5 cups oil, or as needed
- 2 green bell peppers
- ¾ cup firmly packed brown sugar
- 2 cups pineapple chunks, canned or fresh
Cut the pork into bite-sized cubes. Toss with the marinade. Place in a shallow glass dish, refrigerate, and marinate for 1 hour.
Blanch the carrots and bell peppers briefly in boiling water. Drain thoroughly. Cut the peppers in half, remove the seeds, and cut into bite-sized cubes. Cut the baby carrots in half. If using canned pineapple chunks, drain and dry thoroughly.
Warm the pineapple juice and red wine vinegar in a small saucepan on low heat. Add the sugar, stirring to dissolve. Add the tomato paste and bring to a boil, stirring to make a smooth sauce. Add the baby carrots to the sauce. Keep warm on low heat. (The peppers can be added to the sauce or cooked in the oil.)
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
Use dipping forks to spear and cook the pork cubes until lightly browned. Spear the pineapple slices and cook until lightly browned.
Drain on paper towels if desired. Dip the pork into the sweet and sour sauce and the pineapple chunks into the brown sugar.