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

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