Pork Balls with Ginger in Sherry-Orange Sauce Recipe


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Type: Pork Balls with Ginger in Sherry-Orange Sauce Free Cooking Recipe – Appetizers

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Ingredients / Directions
1 cup(s) fresh bread crumbs
1/4 cup(s) golden sherry
1 1/2 lb lean ground pork
1/2 cup(s) minced water chestnuts
2 tbsp soy sauce
1 egg yolk
2 teaspoon ground ginger
1 clove garlic
crushed

Sherry-Orange sauce:
2 can (11 oz) mandarin orange segments
3/4 cup(s) chicken broth
1/3 cup(s) golden sherry
2 tbsp cornstarch
2 tbsp soy sauce 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(s) measure; reserve segments. Add broth to orange liquid to make 2 cup(s)s. 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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