Pork Balls With Ginger In Sherry-orange Sauce

Posted By: masterchief - about 1 year ago
Tagged in: appetizers


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.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.

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Ingredients

  • 1 cup fresh bread crumbs
  • 1/4 cup golden sherry
  • 1 1/2 lb lean ground pork
  • 1/2 cup minced water chestnuts
  • 2 tbsp soy sauce
  • 1 egg yolk
  • 2 tsp ground ginger
  • 1 clove garlic
  • crushed
  • Sherry-Orange sauce:
  • 2 can (11 oz) mandarin orange segments
  • 3/4 cup chicken broth
  • 1/3 cup golden sherry
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce

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