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.