Pork Fillet Fondue
In the refined pork fillet fondue, flavor is paramount and fat plays only a minor role.
Ingredients
- 600 g pork fillet
- 1 Spring onion
- 20 g ginger (1 piece)
- 2 Garlic cloves
- 1 tbsp toasted sesame oil
- 125 ml classic vegetable broth
- 6 tbsp ketchup
- 8 tbsp rice vinegar
- 60 g brown sugar (3 tbsp)
- 1.5 tsp cornstarch
- Salt
- Pepper
- 300 g Chinese cabbage (1 head)
- 300 g slim carrots (3 slim carrots)
- 4 small red chilies (optional fewer)
- 1.5 l broth (preferably meat broth)
- 5 tbsp light soy sauce
Instructions
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1.
Rinse the pork fillet, pat dry, place in a large freezer bag and chill for about 1 hour.
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2.
Meanwhile, trim and wash the spring onion. Finely chop the white part, slice the green part into thin rings.
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3.
Peel the ginger and garlic cloves. Set aside half of the ginger; finely chop the rest with the garlic.
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4.
Heat sesame oil in a pan. Sauté the chopped ginger, garlic, and spring onion for 2–3 minutes over medium heat.
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5.
Stir in vegetable broth, ketchup, vinegar, and sugar. Bring to a boil, then cover and simmer gently for 2–3 minutes.
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6.
Whisk cornstarch with 2 tbsp water until smooth, stir into the sauce, and bring to another boil. Season with salt and pepper. Transfer the sauce to a bowl and sprinkle with spring onion rings.
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7.
Clean, wash, and dry the Chinese cabbage. Slice it into finger‑wide strips about 5 cm long using a large knife.
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8.
Wash, trim, and peel the carrots. Cut them lengthwise into thin slices, then cut those into short strips.
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9.
Slice the remaining ginger into thin rounds. Wash the chilies, halve them, deseed, and rinse if desired.
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10.
Remove the pork fillet from the freezer bag. Pat dry with paper towels and slice it into very thin pieces with a sharp knife. Arrange the fillet, cabbage, and carrots on plates.
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11.
Bring the broth with soy sauce to a boil in a pot. Add chilies and ginger slices. Fill a fondue pot about halfway with the broth and place it on a hotplate. Keep the broth simmering throughout the meal; add more if needed. Cook the fillet and vegetables using fondue skimmers in the broth and enjoy with the sauce.
