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Thai Coconut Lime Dippers


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.



  • 1 1/2 pounds pork tenderloin
  • Nonstick cooking spray
  • 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 2 cups sugar snap peas, trimmed


  • 1 teaspoon sesame oil
  • 1 tablespoon minced, peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 (16 ounce) can chicken broth
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 cup coconut milk
  • 1 teaspoon grated lime zest
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper


  • 3 cups hot cooked rice


  1. Heat oven to 425 degrees F.
  2. To prepare the dippers, trim the fat from the pork.
  3. Spray a rack that will fit in shallow roasting pan with nonstick cooking spray.
  4. Place the pork on the rack.
  5. Line the bottom of roasting pan with foil; place rack in the pan; set aside.
  6. In a small bowl, combine the water, vinegar, soy sauce and honey; brush the mixture over the pork.
  7. Insert a meat thermometer into the thickest part of pork.
  8. Bake for 30 minutes or until the thermometer registers 160 degrees F.
  9. Remove from oven, let stand 5 minutes, then cut the pork into bite-size pieces.
  10. Meanwhile, cook the sugar snap peas in boiling water for 1 minute or until crisp-tender.
  11. Drain and rinse with cold water.
  12. To prepare the fondue, heat the sesame oil in a medium saucepan over medium-high heat.
  13. Add the ginger and garlic and sauté 30 seconds.
  14. Stir in the chicken broth, bring to a boil and cook for 2 minutes.
  15. Remove mixture from heat.
  16. Lightly spoon the flour into a dry measuring cup and level with a knife.
  17. Combine the flour and water, stirring well with a whisk.
  18. 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.
  19. Pour into a fondue pot.
  20. Keep warm over low flame.
  21. Dip pork and peas into fondue.
  22. Spoon the rice into the fondue pot after the dippers are eaten. Heat for 1 minute, and ladle into soup bowls.

Yield: 6 servings


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