Pork Balls With Ginger In Sherry-orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dish is wonderfully tasty and makes a great taste tickler to start off any supper or party. Hope you enjoy it! 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 |
procedures |
Directions:
1. Pork balls:
2. In a large bowl combine bread and sherry;
3. set aside for 10 minutes.
4. Add remaining ingredients except Sherry-Orange Sauce. Mix to blend thoroughly.
5. Cover and chill at least 30 minutes.
6. Form into 1-inch balls.
7. Place slightly apart on baking sheet.
8. Bake in a 400 F oven about 20 minutes or until cooked through and slightly browned.
9. Meanwhile, prepare Sherry-Orange Sauce.
10. Add drained pork balls to sauce.
11. Cook over medium heat until hot through, stirring gently.
12. Remove from heat; gently stir in orange segments (reserved in the Sherry-Orange Sauce recipe).
13. Serve hot with cocktail picks for spearing. Makes about 5 dozen.
14. SHERRY ORANGE SAUCE
15. Drain liquid from orange segments into a 2-cup measure; reserve segments.
16. Add broth to orange liquid to make 2 cups. Pour into a 2-quart saucepan.
17. Mix sherry, cornstarch and soy sauce; add to saucepan.
18. Cook and stir over medium heat until smooth and thickened. Simmer one minute.
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