Super Yummy Pork Boulettes
Submitted by lordmagnusdragon
Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
1 hrsPork boulettes are Louisiana’s answer to the meatball, fried golden and stained with the brick-red color of a brown roux. Ground pork browns first, then joins a classic Cajun “holy trinity” of onion, bell pepper, and garlic in a butter-flour roux. After a 45-minute simmer, medium-grain rice and a hit of Tabasco soak up the seasoned broth.
The mixture rests, then gets shaped into meatballs the size of walnuts, breaded standard three-bin style (flour, egg, crumbs), and fried until they crackle into a golden shell. Each bite is creamy rice-and-pork inside, crisp seasoned crust outside.
Serve over Creole mustard aioli for the full restaurant treatment, the tangy mustard cuts through the richness in a way ranch or honey mustard never will.
Chef Tips
- Cook the rice down with the pork mixture, not separately. The grains absorb the seasoned roux liquid and turn into the binding agent that holds the boulettes together when fried.
- Cool the mixture fully before shaping. Warm filling falls apart in the egg wash and breading station, chilled holds its shape.
- Heat the frying oil to 350°F (175°C). Too cool and they soak grease, too hot and the crumbs burn before the inside warms through.
- Don’t crowd the fryer. Two or three boulettes at a time keep the oil temperature stable and the crust even.
Variations
- Swap pork for ground chicken or turkey for a lighter version.
- Add a half cup of finely diced andouille sausage to the meat for deeper smoky flavor.
- Serve with remoulade or a Cajun brown gravy instead of aioli for a different Louisiana sauce vibe.
Ingredients
Directions
In a sauté pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate.
In a large sauté pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux.
Add the onions, peppers and garlic and continue to sauté for 3 to 4 minutes, or until the vegetables wilt. Add the pork and sauté 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 ½ cup of the bread crumbs. Remove from the heat and cool for 20 minutes.
Season the remaining flour and bread crumbs with 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 roulettes 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 with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with the grated cheese, parsley and peppers.
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