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Emeril's Asian Fondue With Sesame-soy Dipping Sauce


  • 1 1/2 pounds pork tenderloin, trimmed
  • 1 quart beef stock
  • 1 onion, unpeeled, halved, and studded with 6 cloves
  • 3 shallots, unpeeled
  • 4 ounces whole fresh ginger, unpeeled
  • 1 star anise
  • 3 whole garlic cloves, peeled and smashed
  • 2 cinnamon sticks
  • Sesame-Soy Dipping Sauce
  • Hot cooked jasmine rice, for serving


  • Wrap pork tenderloin in plastic wrap and place in the freezer for 30 minutes. Remove plastic wrap and thinly slice or shave the tenderloin. Arrange pork on a platter or tray and set aside.
  • Place beef stock in a medium saucepan and bring to a simmer. Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon sticks in dampened cheesecloth. Add the spice bag to the simmering broth. Simmer the liquid, covered, for 30 minutes.
  • When the beef stock mixture has simmered for 30 minutes, remove and discard the spice bag and bring the mixture to a rolling boil. Transfer the boiling stock to the fondue pot.
  • To serve: Use chopsticks or fondue forks pick up the pork and place in the boiling liquid, gently swirling until cooked, 1 to 2 minutes per bite. Serve pork with Sesame-Soy Dipping Sauce and hot cooked rice.