This pork fondue yields incredibly flavourful, tender pork. If you don't like pork, you could use beef or lamb.
60ml Worcestershire sauce
90ml soy sauce
4 cloves of garlic
1.5 kg pork fillet
225g smooth Passata
80g brown sauce
2 tbsp. dark brown sugar
Salt and pepper
Chop the pork into small strips, removing any fat or sinew.
Place the pork into a large re-sealable bag and pour in the soy sauce and Worcestershire sauce.
Bash the garlic cloves with your hands and put them in the bag with everything else. Give the pork a mix with your hands to disperse all of the flavours around the pork.
Leave the pork in the fridge for four hours at least to marinade.
Remove the pork and give each person an equal amount and a few fondue skewers.
Pour the vegetable oil into the fondue pot to two inches below the top of the pot and heat it until just bubbling. Allow the guests to cook their own pork by skewering it and placing it into the hot oil.
Serve with the BBQ sauce: simply mix the ingredients together until smooth.