Spicy Pork with Hoisin and Orange in Wonton Cups

Everbrite's Recipe Pages

Appetizers
Baba Ganouj
Beef and Currant Rolls
Bite sized Empanadas
Broiled Crab Cakes
Caraway Onion Triangles
Cauliflower Fritters
Cheddar Cheese Balls
Cheddar Cheese Cubes
Carol Price's Hot Cheese Dip
Corn Fritters
Falafel
Filo Triangles with Caramelized Leeks, Goat Cheese and Sun Dried Tomatoes
Goat Cheese, Bacon and Pine Nut Bites
Grilled Chicken with Lemon Grass and Honey
Herbed Cream Cheese
Hummus bi tahini
Meatballs
Spicy Pork with Hoisin and Orange in Wonton Cups
Spinach Puffs
Thai Shrimp Cakes

Breakfast
Apple Oatmeal Pancakes plus others

Chanukah
Carrot and Beet Latkes plus others

Desserts
Cakes
Banana Cake plus others

Cookies
Apricot Butter cookies plus others

Other
Apple Crisp plus others

Pies
Chocolate Meringue Pie plus others

Main Courses
Brisket with Red Wine, Dried Apples and Pears plus others

Odds and Ends
Garam Masala plus others

Passover
Passover Apple Crisp plus others

Side Dishes
Other
Adele Rosen's Carrot Ring plus others
Pasta
Baked Macaroni and Cheese plus others
Potatoes
Cauliflower and Potato Curry plus others
Rice
Buttered Saffron Rice with Peas, Mushrooms and Sundried Tomatoes plus others

Soups
Asparagus Bisque with Curry and Crème Fraîche plus others

Thanksgiving Dishes
Thanksgiving Dishes

Vegetables
Vegetable Dishes

Recipe Index
Recipe Index

Everbrite's Travel Pages

Belarus
Belarus Info

Russia
Russia General Info

Ukraine
Ukraine Info

 

Sauce

1/2 c. Hoisin sauce
3 T. frozen orange juice
2 green onions, minced
1 T. hot chili garlic sauce
1 t. grated orange peel

Filling

1 1/4 pound ground pork
3 large green onions, chopped
3 large garlic, chopped
2 T. Hoisin sauce
1 T. minced ginger
1 T. soy sauce
1 T. sesame oil
1/2 T. grated orange peel
1 t. salt
1 large egg yolk

vegetable oil
1 12 ounce packages of wonton wrappers

  1. Combine the sauce ingredients and set aside
  2. Mix together the filling ingredients and set aside
  3. Cut wonton wrappers into 2 3/4 inch diameter circles using biscuit cutter
  4. Brush one side of wrappers with vegetable oil and press into sections of mini muffin pan
  5. Fill each wonton cup with 1 teaspoon of filling
  6. Bake at 475° F. for about 15 minutes; cups should be golden brown
  7. Before serving, top each cup with a small amount of sauce

Note: May be made in advance, refrigerated and reheated for 12 minutes at 475° F. Then top with sauce before serving.

revised 18 August 2007 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac