Pork fondue on the bone

Swiss cuisine

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Description Products Steps

A variation of fondue in which meat is fried in hot oil is considered a Swiss dish only conditionally. This action is more reminiscent of the process called “Deep-frying”, and first appeared on the American continent, and the traditional ancient fondue is a dish prepared from cheese and wine over an open fire.

1. Calories
   565,6 kcal
2. Protein
   5,96 gram
3. Fat
   60,64 gram
4. Carbohydrates
   0,63 gram
5. ~ Time
   3 H 20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Rack of pork ribs

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   700 g
2. Martini
   40 g
3. Lemon

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   1 piece = 120 g
4. Vegetable oil

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   1000 g
5. Soy sauce

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   4 tbsp. l. = 60 g
6. Spices

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   to taste

Steps:

1. 
   Cut the pork into portions. Pour vegetable oil, martini, and spices into the container. Stir, add pork ribs and marinate in the refrigerator for at least 3 hours.
2. 
   Pour vegetable oil into the fondue pot and bring to a boil. Skewer the bone-in pork and place it in the hot oil. Fry until done.
3. 
   Serve pork rib fondue with chopped vegetables, cheeses, freshly cut aromatic herbs and pita bread.

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