Fondue Bourguignonne

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4 cups vegetable oil, or mix of vegetable and olive oils

8 ounces beef tenderloin, cut into small cubes or strips 

8 ounces chicken breast, boneless and skinless, cut into small cubes or strips

1 tablespoon olive oil

Salt and pepper

3/4 cup ground pork

1/2 teaspoon minced garlic

1 teaspoon minced shallots

1 egg yolk

1 teaspoon mustard

4 small red-skinned potatoes, quartered and cooked until tender

1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)