Down-Under Boudin Balls

• 2 pounds Pork shoulder, cubed, including fat
• 3 cups Cooked rice
• 1 onion
• 1/2 green bell pepper
• 3 jalapenos, chopped (or more if you like it spicier)
• 1/4 cup chopped celery
• 2 cloves garlic, chopped
• 1/2 cup chopped parsley
• 1/2 cup sliced green onion
• Cajun seasoning mix (Tony's) - lots! I usually use at least 1/4 cup
• Hot sauce - lots! I usually use at least 6 tablespoons
• Salt
• Pepper
• 1 1/2 teaspoons cayenne pepper
• 3 Eggs
• Breadcrumbs
• All purpose flour
• Vegetable oil for frying

1. Place the pork, onion, bell pepper, jalapeno, celery, garlic and seasonings in a stockpot and cover with water to 2 inches over the mixture. Bring to the boil and simmer for 90 minutes until the meat is very tender.
2. Remove the mixture from the heat and strain, reserving the liquid. Put the meat mixture through a meat grinder and grind to a fine paste like consistency. Grind half the cooked rice and mix with the meat mixture.
3. Add the remaining unground rice, the green onions, parsley and additional cajun seasoning, hot sauce and some of the cooking liquid, until the mixture is a smooth wet paste consistency, and is light pink in color. Taste for spiciness and seasoning.
4. Roll the mixture into walnut sized balls, roll in flour, egg and breadcrumbs and then deep fry in vegetable oil until golden (about 7 minutes). Serve immediately and enjoy!

pork shoulder, rice, onion, green bell pepper, jalapenos, celery, garlic, parsley, green onion, cajun seasoning mix, lots, salt, pepper, cayenne pepper, eggs, breadcrumbs, flour, vegetable oil

Taken from food52.com/recipes/23831-down-under-boudin-balls (may not work)