Ginger Pork Balls in Sherry-Orange Sauce

Title:
Ginger Pork Balls in Sherry-Orange Sauce

Yield:
1 Servings

Categories:
Appetizers,
Appetizers,
Hot,
Pork




Ingredients:





     1 c  Fresh bread crumbs


   1/4 c  Christian Brothers? golden


          -sherry


 1 1/2 lb Lean ground pork


   1/2 c  Minced water chestnuts


     2 tb Soy sauce


     1    Egg yolk


     2 ts Ground ginger


     1    Clove garlic; crushed


          ---Sherry-Orange Sauce---


     2 cn (11 oz) mandarin orange


          -segments


   3/4 c  Chicken broth


   1/3 c  Christian Brothers? golden


          -sherry


     2 tb Cornstarch


     2 tb Soy sauce






 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 "


 
on Nov 4, 1997