Pork Boulettes

• 1/2 lb. ground pork
• 1 stick butter
• 3 Tbsp. plus 3/4 c. flour
• 1/2 c. chopped onions
• 1/4 c. chopped bell peppers
• 2 tsp. chopped garlic
• 1 1/2 c. water
• salt and cayenne
• 2 c. cooked medium-grain rice
• 1/4 c. chopped green onions
• dash of Tabasco pepper sauce
• 2 c. dried fine bread crumbs
• Essence
• 1 egg
• 1/4 c. milk
• oil (for frying)
• 1 c. Creole Mustard

1. Preheat the fryer. In a saute pan, over medium heat, brown the pork meat. Remove the meat from the pan and drain on
2. 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.
3. Stir constantly for 3 to 4 minutes until wilted.
4. 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.

ground pork, butter, flour, onions, bell peppers, garlic, water, salt, rice, green onions, pepper sauce, bread crumbs, egg, milk, oil, creole mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129441 (may not work)