Fondue:
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 cup all-purpose flour
1/4 cup water
1 cup light coconut milk
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1-1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper

Remaining ingredient:
3 cups hot cooked rice


I N S T R U C T I O N S

1. Preheat oven to 425 degrees.

2. To prepare dippers, trim the fat from pork. Place pork on a rack coated with cooking spray. Line bottom of a shallow roasting pan with foil; place rack in pan. Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork. Insert a meat thermometer into the thickest part of pork. Bake at 425 degrees for 30 minutes or until the thermometer registers 160 degrees. Cut pork into bite-size pieces.

3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.

4. To prepare the fondue, heat the oil in a medium saucepan over medium-high heat. Add ginger and garlic; saute 30 seconds. Stir in broth. Bring to a boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and water, stirring well with a whisk. Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper); cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

5. Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.

YIELD: 6 servings (serving size: 3 ounces pork, 1/3 cup peas, 1/2 cup rice, and 1/2 cup fondue)

NUTRITIONAL INFO
CALORIES 357 (18% from fat); FAT 7.2g (sat 2.9g, mono 2.3g, poly 1g); PROTEIN 29.7g; CARB 41.1g; FIBER 1.9g; CHOL 79mg; IRON 3.8mg; SODIUM 365mg; CALC 47mg