Pork Boulettes
1/2 pound ground pork
1 stick butter
3 tablespoons + 3/4 c. flour
1/2 cup chopped onion
1/4 cup chopped bell pepper
2 teaspoons chopped garlic
1 1/2 cups water
2 cups cooked medium grain rice
1/4 cup chopped green onions
1 dash pepper sauce
2 cups fine dried bread crumbs
essence spice, salt and cayenne
1 egg
1/4 cup milk
oil for frying
1 cup creole mustard
Preheat the fryer. In a saute pan, over medium heat. Brown the pork meat. Remove
the meat from the pan and drain on a paper-lined plate. In a large saute pan,
over medium heat, melt the butter. Add 3 tablespoons of the flour and, stirring
constantly for 4 to 5 minutes, make a dark brown roux, the color of chocolate.
Add the onions and bell peppers. Stir constantly for 3 to 4 minutes until
wilted. Add the garlic and cook stirring for 1 minute. Add the pork and cook
stirring constantly, for 2 to 3 minutes. Add the water. Season the mixture with
salt and cayenne. Reduce the heat to medium-low. Simmer for 45 to 50 minutes,
stirring occasionally. Stir in the rice, green onions, dash of Tabasco pepper
sauce, and 1/2 cup of the bread crumbs. Mix well. Remove from the heat and let
cool for about 20 minutes.
In shallow bowl, season the remaining flour with Essence. In another shallow
bowl, season the remaining bread crumbs with Essence. In a third shallow bowl,
whisk the egg and milk together. Shape the pork and rice mixture into balls the
size of walnuts. Dredge the pork balls in the flour. Dip each ball in the egg
wash, letting the excess drip off. Dredge the balls in the seasoned bread
crumbs, coating each ball completely. Fry the balls, a few at a time, until
golden brown. Remove the boulettes from the oil and drain on a paper-lined
plate. Season the boulettes with Essence. Serve the boulettes hot with Creole
Mustard.
Yield: 2 dozen |