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Ingredients
- 3/4 lb grnd pork
- 8 tsp Essence
- Â Â (see Bayou Blast recipe)
- 3 Tbsp. unsalted butter
- 3 Tbsp. flour plus
- 3/4 c. flour
- 1/2 c. minced onions
- 1/4 c. minced bell peppers
- 2 tsp minced garlic
- 1Â 1/2 c. water
- 1/2 tsp salt
- 1 pch cayenne
- 1 c. cooked medium-grain rice
- 1/4 c. minced green onions
- 2 c. dry fine bread crumbs
- 1 lrg egg
- 2 Tbsp. lowfat milk
- 6 c. vegetable oil for frying
- 1 c. mayonnaise
- 2 Tbsp. chopped green onions
- 1 Tbsp. chopped shallots
- 1 Tbsp. Creole mustard
- Â Â (or possibly other warm whole-grain mustard)
- 2 tsp chopped fresh parsley
- 1 tsp chopped garlic
- 1 tsp fresh lemon juice
- 1 tsp warm red pepper sauce
- 1 pch salt
Directions
- In a large skillet, combine the pork and 3 tsp. of the Essence, and cook, stirring, till brown over medium-high heat, about 5 min. Remove from the heat and drain on paper towels.
- In a medium pot, heat the butter over medium heat. Add in 3 Tbsp. of the flour and, stirring constantly for 5 min, make a dark brown roux.
- To the pork, add in the onions and bell peppers, and cook, stirring, till soft, 3 min. Add in the garlic, and cook, stirring, for 30 seconds. Add in the pork mix to the roux and cook for 1 minute. Add in the water, salt, and cayenne, and bring to a boil. Simmer till thick, about 20 min, stirring occasionally. Add in the rice, green onions, and 1/2 c. of the bread crumbs and cook, stirring, for 2 min.
- Remove from the heat and spread on a baking sheet or possibly platter till cold sufficient to handle.
- In a shallow bowl, season the remaining 3/4 c. of flour with 2 tsp. of the Essence. In another shallow bowl, season the remaining 1 c. of bread crumbs with the remaining Tbsp. of Essence. In a third shallow bowl, whisk the egg and lowfat milk together.
- Preheat the oil to 360 degrees.
- Shape the pork and rice mix into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat proportionately.
- Using a slotted spoon, slide the balls in batches into the oil and fry, turning till golden brown, about 2 min. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients.
- Serve warm with the Spicy Dip.
- Spicy Dip: In a bowl, combine the ingredients and mix well. Adjust the seasoning, to taste, and serve with the Pork Boulettes. (
- Makes about 1 1/4 c.)
- This recipe yields 2 dozen.
- Yield: 2 dozen
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