Pork Fondue in Lemongrass Broth keeps the broth fondue’s new and interesting!
The holiday season is a time to build lasting memories with family and friends. It allows you to reconnect with those you don’t see or speak to very often, and gives the opportunity to create new traditions with those you love.
We have several Christmas traditions in our home we factor in every December and a few of these include opening new pyjamas on Christmas Eve, and marking off December days on an advent calendar. These are the moments we carry with us, not the gifts we receive, and it’s these special times we like to reflect upon with our own family while we create new memories.
As children we did not have family close by, so Christmas’s were spent with friends. There would be Christmas music and singing, a traditional turkey dinner complete with Christmas cake, and lots of laughter. As adults with our own families we also spend Christmas with friends since our family is not near by.
One of our holiday traditions is to fondue with friends Christmas Eve. If we have time we also fondue on New Year’s Eve. The Christmas Eve Fondue-palooza evening begins with a gathering of friends at The Festival of Lights at Confederation Park, for a wander through the Christmas lights and some sledding until it gets too cold.
After an hour or two at the park, we head back to the house to prepare for our potluck fondue evening. Every family pitches in bringing food and beverages. This broth fondue can be prepared in advance and reheated when it’s time to eat. In addition there are several cheese fondues on the table, like a classic Swiss Fondue. And a simple Chocolate Fondue.
Fondue is an exciting way to get family and friends together around the table, and initiate some great conversations while having fun with your food. Here is one of several broth fondues we enjoy during the season, Pork Fondue in Lemongrass Broth. Freeze leftover cooled off broth and use later one in soups and stews.
- ¼ cup lime juice, fresh
- 2 tbsp cold water
- 4 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp coriander, ground
- salt and pepper
- 1 large pork tenderloin, cut into thin slices
- 2 shallots, minced
- 10 cups (2 tetra packs) beef broth
- 2 stalks lemon grass, minced
- 2-3 tbsp cilantro, chopped
- 2-3 tbsp mint, chopped
- 2 tsp fish sauce
- pinch of red pepper flakes
- Marinade: In a bowl mix together lime juice, water, 2 tbsp oil, garlic, coriander and a pinch of salt and pepper. Pour over pork in plastic bag, zip it up, shake to coat and refrigerate for 30-60 minutes.
- Broth: In a pot heat 2 tbsp oil over medium high heat. Add shallots and saute until soft. Pour in 5 cups beef broth, lemon grass, fish sauce and red pepper flakes. Bring to a boil and reduce heat to a simmer for about 15 minutes. Toss in your cilantro and mint and let simmer an additional 10 minutes. Transfer to your fondue pot.
- Remove pork from marinade, spear with fondue fork and cook for about 3 minutes or until cooked.
- As you start cooking, your broth will cook down a little. Add broth as you go to keep enough in the fondue pot to cover the meat when emerged.
Disclosure: This post was sponsored by the makers of ZANTAC®, but the opinions expressed are my own.