Apricot-Marinated Pork Fondue

Yield: 12 servings


  • Marinade
    • 1 1/2 cup drained canned apricots
    • 3 tbsp brown sugar
    • 3 tbsp ketchup
    • 2 tbsp lemon juice
    • 1 tbsp Dijon mustard
    • 1 1/2 tsp Tabasco sauce
    • 3/4 tsp ground ginger
    • 3/4 tsp garlic powder
    • 1 tsp salt
    • 1/2 tsp pepper
  • 5 lbs. boneless pork, cut into 1" cubes
    • Rib meat and tenderloin both work well
  • Broth
    • 2 packages (1.4 oz. each) onion soup mix
    • 9 cups water
    • 1/2 cup chopped fresh parsley
    • 2 tbsp red wine vinegar
    • 2 tsp Worcestershire sauce
    • 1/2 tsp dried thyme
    • 1/2 tsp black pepper
  • Dipping sauces (recipe)
    • Honey mustard
    • Orange sweet and sour
    • Sweet chili


  1. For the marinade, process the apricots in a food processor until smooth.  Add the remaining marinade ingredients and process until smooth.
  2. Transfer the meat to a large zip-top bag, and pour in the marinade.  Squeeze out the excess air, zip, and toss to coat.  Store in the refrigerator for at least 24 hours.
  3. For the broth, combine all ingredients in a large Dutch oven.  Heat to a gentle boil while mixing together.  Reduce heat and simmer for 15 minutes.
  4. Remove the pork from the zip top bag and place in a large serving bowl.
  5. To serve, keep the broth at a low simmer.  Skewer a piece of pork on a fondue fork and place in the broth for 2-5 minutes to cook.
  6. Dip the cooked pork in a dipping sauce, and then eat.
Pro tip: At the end if you have extra broth and pork, then the next day you can make it into a righteous soup.  Toss some rice noodles and remaining pork into the broth, simmer until cooked, and serve.

Adapted from The Fondue Bible.