Ginger Pork Balls In Sherry-Orange Sauce

Recipe Ingredients

1 cup	146g / 5.1oz	Fresh bread crumbs
1/4 cup	59ml	Christian Brothers golden sherry
1 1/2 lbs	681g / 24oz	Lean ground pork
1/2 cup	46g / 1.6oz	Minced water chestnuts
2 tablespoons	30ml	Soy sauce
1		Egg yolk
2 teaspoons	10ml	Ground ginger
1		Garlic - crushed
		Sherry Orange Sauce
2		Mandarin orange segments
3/4 cup	177ml	Chicken broth
1/3 cup	78ml	Christian Brothers golden sherry
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Soy sauce

Recipe Instructions

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.

Source:
Favorite Brand Name Recipe Cookbook, 1981

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