Pork Boulettes

Total Time:
1 hr 40 min
10 min
1 hr 30 min

2 dozen boulettes

  • 1/2 pound ground pork
  • 2 ounces (1/2 stick) unsalted butter
  • 3 tablespoons plus 3/4 cup flour, in all
  • 1/2 cup chopped yellow onions
  • 1/4 cup chopped green bell peppers
  • 1 teaspoon minced garlic
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 2 cups cooked white rice
  • 1/4 cup chopped green onions
  • 1/4 teaspoon Crystal hot sauce
  • 2 cups dried bread crumbs, in all
  • 1 tablespoon Rustic Rub
  • 1 egg, slightly beaten with 1/4 cup milk
  • 1 cup Creole Mustard Aioli
  • 2 tablespoons chopped green onions
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • Essence
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the fryer. In a saute pan, brown the pork. Remove from the pan and drain on a paper-lined plate. In a saute pan, melt the butter and stir in the flour. Cook for 4 to 5 minutes, stirring constantly, making a brown roux. Add the onions, peppers and garlic. Cook for 2 to 3 minutes, or until the vegetables are wilted. Stir in the pork and continue to cook for 2 minutes. Add the water, salt and cayenne. Simmer the mixture for 40 to 45 minutes. Stir in the rice, green onions, Crystal and 1/2 cup bread crumbs. Remove from the heat and cool for 20 minutes. Combine the remaining flour and bread crumbs in separate bowl and season with Essence. Shape the rice and pork mixture into small balls, the size of golf balls. Dredge them in the flour, then in the egg mixture, and then in the bread crumbs. Deep fry the balls, 5 to 6 at a time, until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on a paper-lined plate. Garnish the plate with the Creole Mustard Aioli, green onions, cheese and Essence.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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