THAI COCONUT LIME DIPPERS
Ingredients:
Dippers:
1 1/2 lb. pork tenderloin
Nonstick cooking spray
1 T. water
1 T. rice vinegar
1 T. low-sodium soy sauce
1 T. honey
2 C. sugar snap peas, trimmed
Fondue:
1 tsp. sesame oil
1 T. minced, peeled fresh ginger
3 garlic cloves, minced
1 (16-oz.) can chicken broth
1/4 C. all-purpose flour
1/4 C. water
1 C. coconut milk
1 tsp. grated lime zest
1/4 C. fresh lime juice
1 1/2 T. brown sugar
1/8 tsp. salt
1/8 tsp. crushed red pepper
3 C. hot cooked rice
Preheat oven to 425ºF.
To prepare the dippers, trim the fat from the pork. Spray a rack
that will fit in shallow roasting pan with nonstick cooking spray.
Place the pork on the rack. Line the bottom of roasting pan with
foil; place rack in the pan; set aside.
In a small bowl, combine the water, vinegar, soy sauce and
honey; brush the mixture over the pork. Insert a meat
thermometer into the thickest part of pork. Bake for 30 minutes
or until the thermometer registers 160ºF. Remove from oven,
let stand 5 minutes, then cut the pork into bite-size pieces.
Meanwhile, cook the sugar snap peas in boiling water for
1 minute or until crisp-tender. Drain and rinse with cold water.
To prepare the fondue, heat the sesame oil in a medium
saucepan over medium-high heat. Add the ginger and garlic and
sauté 30 seconds. Stir in the chicken broth, bring to a boil and
cook for 2 minutes. Remove mixture from heat.
Lightly spoon the flour into a dry measuring cup and level with a
knife. Combine the flour and water, stirring well with a whisk. Add
the flour mixture, coconut milk, lime zest, lime juice, brown sugar,
salt and crushed red pepper to the ginger mixture; cook over
medium heat 8 minutes or until slightly thick and bubbly, stirring
frequently. Pour into a fondue pot. Keep warm over low flame. Dip
pork and peas into fondue.
Spoon the rice into the fondue pot after the dippers are eaten.
Heat 1 minute and ladle into soup bowls. Yields 6 servings.
note: This fondue is really a two-course meal. After you've
dipped all the pork and snap peas, add rice to the pot. It will soak
up the flavor of the seasoned pork and create a delicious, soupy
side dish.
B-man
