Ginger pork balls in sherry-orange sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh bread crumbs |
| ¼ | cup | Christian Brothers® golden sherry |
| 1½ | pounds | Lean ground pork |
| ½ | cup | Minced water chestnuts |
| 2 | tablespoons | Soy sauce |
| 1 | Egg yolk | |
| 2 | teaspoons | Ground ginger |
| 1 | Clove garlic; crushed -Sherry-Orange Sauce--- | |
| 2 | cans | (11 oz) mandarin orange segments |
| ¾ | cup | Chicken broth |
| ⅓ | cup | Christian Brothers® golden sherry |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
Directions
To make pork balls: In a large bowl combine bread and sherry; set aside for 10 minutes. Add remaining ingredients except Sherry-Orange Sauce. Mix to blend thoroughly. Cover and chill at least 30 minutes. Form into 1-inch balls. Place slightly apart on baking sheet. Bake in a 400° F oven about 20 minutes or until cooked through and slightly browned.
Meanwhile, prepare Sherry-Orange Sauce. Add drained pork balls to sauce.
Cook over medium heat until hot through, stirring gently. Remove from heat; gently stir in orange segments (reserved in the Sherry-Orange Sauce recipe). Serve hot with cocktail picks for spearing. Makes about 5 dozen.
To make sherry-orange sauce: Drain liquid from orange segments into a 2-cup measure; reserve segments. Add broth to orange liquid to make 2 cups. Pur into a 2-quart saucepan. Mix sherry, cornstarch and soy sauce; add to saucepan. Cook and stir over medium heat until smooth and thickened. Simmer one minute.
NOTES : First prize winner in the Christian Brothers contest. Recipe by: Favorite Brand Name Recipe Cookbook, 1981 Posted to MC-Recipe Digest V1 #882 by "Crane Walden <cranew@...>" <cranew@...> on Nov 4, 1997