Lime and coriander fondue

INGREDIENTS

FOR THE BROTH:

• 15 ml (1 tbsp) sesame oil
• 1 chopped onion
• 15 ml (1 tbsp) minced garlic
• 30 ml (2 tbsp) minced ginger
• 3.5 litres (14 cups) reduced-sodium chicken broth
• 3 small lemongrass stalks, halved lengthwise
• 125 ml (½ cup) reduced-sodium soy sauce
• 30 ml (2 tbsp) cane sugar
• 10 ml (2 tsp) hot sauce, your choice
• Salt to taste
• 2 limes (zest and juice)
• 60 ml (¼ cup) chopped fresh cilantro

FOR THE SAUCE:

• 180 ml (¾ cup) mayonnaise
• 15 ml (1 tbsp) minced garlic
• 10 ml (2 tsp) oyster sauce

FOR THE MEATBALLS:

• 450 g (1 lb) ground pork
• 125 ml (½ cup) panko breadcrumbs
• 45 ml (3 tbsp) chopped fresh cilantro
• 30 ml (2 tbsp) minced garlic
• 2 chopped green onions
• 1 egg
• Salt and pepper to taste

FOR THE TOPPINGS (YOUR CHOICE AND TO TASTE):

• White mushrooms
• Corn kernels
• Pineapple chunks
• Shredded carrots
• Sweet peas
• Sliced leeks
• Pork tenderloin strips
• Diced chicken breast

PREPARATION

• In a bowl, mix the sauce ingredients. Refrigerate for at least 1 hour before serving.
• In another bowl, mix the meatball ingredients. Shape 24 meatballs with the mixture. Refrigerate until ready to serve.
• In a large saucepan, heat the oil over medium heat. Cook the onion, garlic, and ginger for 1 minute.
• Add the broth, lemongrass stalks, soy sauce, cane sugar, and hot sauce. Season with salt. Bring to a boil, then simmer over medium heat for 25 minutes, until about a quarter of the liquid has evaporated. Taste the broth and adjust the seasoning as needed.
• Strain the broth through a sieve.
• Pour the required amount of broth into the fondue pot. Add the lime zest and juice, as well as the cilantro. Set aside the remaining broth.
• At the time of serving, cook the meatballs in the broth for 10 minutes.

Want to speed up your meal? Pre-cook your pork meatballs in the oven on a baking sheet at 205°C (400°F) for 10 minutes. Then you can finish cooking them in the broth, soaking up all its flavors!