Ingredients
- 1 1/2 pounds pork tenderloin, trimmed
- 1 quart beef stock
- 1 onion, unpeeled, halved, and studded with 6 cloves
- 3 shallots, unpeeled
- 4 ounces whole fresh ginger, unpeeled
- 1 star anise
- 3 whole garlic cloves, peeled and smashed
- 2 cinnamon sticks
- Sesame-Soy Dipping Sauce, recipe follows
- Hot cooked jasmine rice, for serving
Directions
Wrap pork tenderloin in plastic wrap and place in the freezer for 30 minutes. Remove plastic wrap and thinly slice or shave the tenderloin. Arrange pork on a platter or tray and set aside.
Place beef stock in a medium saucepan and bring to a simmer. Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon sticks in dampened cheesecloth. Add the spice bag to the simmering broth. Simmer the liquid, covered, for 30 minutes.
When the beef stock mixture has simmered for 30 minutes, remove and discard the spice bag and bring the mixture to a rolling boil. Transfer the boiling stock to the fondue pot.
To serve: Use chopsticks or fondue forks pick up the pork and place in the boiling liquid, gently swirling until cooked, 1 to 2 minutes per bite. Serve pork with Sesame-Soy Dipping Sauce and hot cooked rice.
Sesame-Soy Dipping Sauce:
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons chopped fresh ginger
- 1 tablespoon sliced scallions
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 1 tablespoon sesame seeds, toasted
Whisk together all of the ingredients and set aside until ready to serve.
Yield: about 1 cup
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By wendyjphilip_12...
Taitung, 39
on December 09, 2009
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This is actually very popular in Asia and it's referred to as Hot Pot. I'm not a big fan but the people who do like it also add veggies (lettuce corn broccoli and sometimes even just crack and egg into it.
By Chef #460649
glenview, IL
on December 24, 2008
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Awful....'nuf said.
By koskihome_9002471
Nixa, MO
on May 21, 2008
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First, let me say that as a fondue recipe, this was terrible. Unless, of course, you like grey, tough and flavorless meat. (I used sirloin & shrimp instead of the pork. And, OMIT THE CINNAMON! It was terrible -- didn't even smell good during the prep. Without the cinnamon, it might make a good broth for wonton soup or something. However, the saving grace was the sesame-soy dipping sauce. I made a double batch, and, for my side dish, used half as a dressing for cooked spaghetti noodles. Very good, but you might want to cut the vinegar just a little.
I should know better though. Emeril's recipes rarely, if ever, turn out as written. They always need work.
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