Meat Fondue
7 servings
60 minutes
Meat fondue is a refined dish of French cuisine that turns cooking into a true ritual. Its roots go back to the Alps, where shepherds melted cheese and dipped bread into it. In this version, the star is juicy pork ribs soaked in a fragrant marinade of garlic, marjoram, barbecue sauce, and hot red pepper. They are slowly fried in hot oil until golden brown and rich in flavor. Fondue is served with spicy snacks—pickled cucumbers, white onions, green salad leaves—as well as French mustard and garlic sauce. This dish is perfect for cozy evenings when everyone cooks their own piece of meat, creating a warm and friendly atmosphere.
1
Mix 2 cloves of garlic, 6 tbsp of barbecue sauce, 1 tsp of dried marjoram, and 1 tsp of ground red pepper; coat the pork ribs (1300 g) with the marinade and refrigerate for 2 hours.
- Garlic: 2 cloves
- Barbecue sauce: 6 tablespoons
- Dried marjoram: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Pork ribs: 1300 g
2
Prepare a snack – 200 g of pickled cucumbers, 100 g of olives stuffed with nuts, pickled white onions, 200 g of green salad, sweet mustard, and garlic sauce (100 g each).
- Marinated cucumbers: 200 g
- Pickled onion: 100 g
- Green salad leaves: 200 g
- French (Dijon) mustard: 100 g
- Garlic sauce: 100 g
- Nut-stuffed olives: 50 g
3
Heat oil in the fondue pot and fry the ribs until cooked.
