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🍽️ Pork Fillet Fondue

347 kcal · 30 min · 4 servings

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 napa cabbage (1 piece)
• 300 g slender carrots (3 slender carrots)
• 4 small red chili peppers (less to taste)
• 1.5 l broth (preferably meat broth)
• 5 tbsp light soy sauce

Instructions

1. 1. Rinse the pork fillet under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Place the meat in a large freezer bag.
4. 4. Place the bag in the freezer compartment for about 1 hour to slightly freeze the meat.
5. 5. Wash and clean the spring onions.
6. 6. Finely chop the white part of the spring onions.
7. 7. Slice the green part of the spring onions into thin rings.
8. 8. Peel the garlic cloves and the ginger.
9. 9. Set aside half of the ginger.
10. 10. Finely chop the remaining ginger together with the garlic.
11. 11. Heat the sesame oil in a frying pan.
12. 12. Add the chopped ginger, garlic, and the white part of the spring onions to the pan.
13. 13. Sauté the vegetables over medium heat for 2 to 3 minutes.
14. 14. Stir in the vegetable broth, ketchup, vinegar, and sugar.
15. 15. Bring the sauce to a boil.
16. 16. Reduce the heat and let the sauce simmer covered for 2 to 3 minutes.
17. 17. Mix the starch with 2 tablespoons of water until smooth.
18. 18. Stir the starch mixture into the sauce.
19. 19. Bring the sauce to a boil again.
20. 20. Season the sauce with salt and pepper.
21. 21. Transfer the sauce to a bowl.
22. 22. Sprinkle the green rings of the spring onions over the sauce.
23. 23. Wash and clean the Chinese cabbage.
24. 24. Shake the Chinese cabbage dry.
25. 25. Cut the Chinese cabbage into strips about 5 cm long and finger-wide.
26. 26. Wash and peel the carrots.
27. 27. Slice the carrots lengthwise into thin slices.
28. 28. Cut the carrot slices into short strips.
29. 29. Slice the remaining ginger into thin slices.
30. 30. Wash the chili peppers.
31. 31. Halve the chili peppers lengthwise.
32. 32. Remove the seeds from the chili peppers.
33. 33. Rinse the chili peppers again if necessary.
34. 34. Take the pork fillet out of the freezer bag.
35. 35. Pat the meat dry with kitchen paper.
36. 36. Slice the pork fillet into paper-thin slices using a sharp knife.
37. 37. Arrange the meat on plates.
38. 38. Place the Chinese cabbage and carrots on the plates.
39. 39. Pour the soy sauce into the broth.
40. 40. Bring the broth to a boil in a pot.
41. 41. Add the ginger slices and chili peppers to the broth.
42. 42. Fill a fondue pot halfway with the hot broth.
43. 43. Place the fondue pot on a chafing dish.
44. 44. Keep the broth simmering during the meal.
45. 45. Add more broth as needed.
46. 46. Cook the meat and vegetables using fondue forks in the broth.
47. 47. Dip the finished fondue into the prepared sauce.

Nutrition per serving

• kcal: 347
• Protein: 37 g · Fett/Fat: 7 g · Carbs: 31 g