Pork fondue fantastique
2 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | eaches | Pork blade steaks, cut 1/2 inch thick |
| Cooking oil | ||
| ⅓ | cup | Chili sauce |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| dash | Bottled hot pepper sauce | |
| ⅓ | cup | Orange marmalade |
| 1 | teaspoon | Prepared horseradish |
| ⅛ | teaspoon | Ground allspice |
Directions
INGREDIENTSDIRECTIONS
Partially freeze pork blade steaks, slice into thin strips (3x1/2x1/4"). Thread pork strips accordion-style on skewers. Pour oil into fondue pot to depth of 3 inches. Heat oil in fondue pot on range to 425. Meanwhile, prepare sauces. In 1-cup glass measure, stir together chili sauce, brown sugar, Worcestershire sauce, lemon juice, and bottled hot pepper sauce. In 1-cup glass measure, stir together marmalade, horseradish, and allspice. Transfer fondue pot to tabletop, fondue burner; keep hot. Fry threaded pork strips in hot oil until pork is done. Dip cooked pork in sauces. Makes 2 servings.
Submitted By EARL SHELSBY On 12-08-94