Pork Boulettes


4 tablespoons Butter
cup Flour divided
cup Chopped onions
cup Chopped bell peppers
2 tablespoons Minced garlic
cup Water
Salt to taste
2 cups Cooked medium-grain rice
cup Chopped green onions
Tabasco sauce to taste
2 cups Fine bread crumbs
Emeril"s Essence see * Note
1 Egg beaten
1 cup Creole Mustard Aioli
2 tablespoons Finely chopped parsley
1 tablespoon Burnoose red pepper


In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate.
In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, Tabasco, and 1/2 cup of the bread crumbs. Remove from the
Season the flour and remaining bread crumbs with Emeril"s Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the boulettes a couple at a time until golden-brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season
This recipe yields about 2 dozen.




1.0 servings


Saturday, February 13, 2010 - 4:23am



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