Super Yummy Pork Boulettes
Super Yummy Pork Boulettes recipe
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground pork
|
|
| 4 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
plus 1 cup flour |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
sweet bell peppers
chopped |
*
|
| 2 | tablespoons |
garlic
minced |
|
| 1 ½ | cups |
water
|
|
|
salt and cayenne pepper
|
* | ||
| 2 | cups |
rice
medium-grain |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
|
red hot pepper sauce
to taste |
*
|
||
| 2 | cups |
bread crumbs
fine |
|
|
essence
|
* | ||
| 1 | large |
eggs
beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
creole mustard
|
* |
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 1 | tablespoon |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground pork
|
|
| 6E+1 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
plus 1 cup flour |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
sweet bell peppers
chopped |
*
|
| 3E+1 | ml |
garlic
minced |
|
| 355 | ml |
water
|
|
| 1 | x |
salt and cayenne pepper
|
* |
| 473 | ml |
rice
medium-grain |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 473 | ml |
bread crumbs
fine |
|
| 1 | x |
essence
|
* |
| 1 | each |
eggs
beaten |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
creole mustard
|
* |
| 59 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 15 | ml |
sweet red bell peppers
|
|
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.
