Pork Boudin Balls
- 1 1/2 pounds boneless pork shoulder cut into 2 inch cubes (don't lose the fat)
- 1/2 cup chopped green bell pepper
- 1 cup chopped white onion
- 2 cloves garlic, sliced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 cups cooked white rice, divided
- 1/2 cup chopped parsley
- 1/2 cup sliced green onion
- 3 step breading station set up with flour, egg beaten with a little water and seasoned bread crumbs
- Vegetable oil for pan frying
- In a 4 quart pot, place the pork, onion, green pepper, garlic, salt, black pepper and cayenne. Cover with water to reach about 2 inches over the mixture.
- Bring to a boil and then reduce to a simmer and simmer for about 1 1/2 hours until the meat is very tender.
- Remove the mixture from the pot, reserving the broth, and place in the bowl of a food processor. Add some of the broth, the parsley,green onion and 3/4 cup of the cooked rice and process until pretty smooth .( A pate consistency) Add more of the broth if needed..I used about 3/4 cup total.
- Remove the mixture to a bowl, stir in the reserved 3/4 cup of cooked rice. Taste and adjust the seasonings if necessary. Refrigerate for at least 4 hours or even over night if you wish.
- When ready to cook, form the meat mixture into smooth little balls a little bigger than a walnut but smaller than a golf ball. At this point you can freeze any that you don't want to cook..just partially thaw before breading.
- With your breading station set up, dust the balls in flour, then the egg mixture and finally the seasoned crumbs. Pan fry for about 2 to 3 minutes on each side and drain on paper toweling before serving.
- We served ours with a dipping sauce of 1/2 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon creole seasoning and 1 tablespoon hot sauce (Cholula)
pork shoulder, green bell pepper, white onion, garlic, salt, black pepper, cayenne pepper, white rice, parsley, green onion, station, vegetable oil
Taken from food52.com/recipes/13825-pork-boudin-balls (may not work)