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Title: Ginger Pork Balls in Sherry-Orange Sauce Categories: Appetizers, Hors d'oeuv, Hot, Pork & ham Yield: 1 Servings 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 |