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1 cup fresh bread crumbs
1/4 cup golden sherry 1 1/2 pounds lean ground pork 1/2 cup minced water chestnuts 2 tablespoons soy sauce 1 egg yolk 2 teaspoons ground ginger 1 clove garlic -- crushed Sherry Orange Sauce 2 11 oz cans mandarin orange segments 3/4 cup chicken broth 1/3 cup golden sherry 2 tablespoonscornstarch 2 tablespoonssoy 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 400F 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. Pour 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. |