Pork Boulettes
Description
These Pork Boulettes are a delightful fusion of textures and flavors, featuring tender ground pork and seasoned rice bound together and fried to a crispy golden brown. The mixture is dredged in flour, dipped in egg, and coated in breadcrumbs before frying, creating a satisfying crunch that gives way to a savory, aromatic interior. Infused with garlic, green onions, and a hint of Tabasco, these bite-sized morsels offer a robust taste that pairs perfectly with the tangy, creamy Creole mustard aioli. Ideal for appetizers, party platters, or a light dinner, they bring a touch of Creole-inspired comfort to any occasion.Directions
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In a sauté pan over medium-high heat, brown the ground pork for about 3-4 minutes until cooked through. Remove from the pan and drain on a paper-lined plate.
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In a large sauté pan, melt the butter over medium heat. Add 3 tablespoons of the flour, stirring constantly to create a light brown roux.
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Add the chopped onions, bell peppers, and minced garlic to the roux. Sauté for 3-4 minutes, or until the vegetables are wilted and fragrant.
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Return the browned pork to the pan and sauté for an additional 3 minutes to combine flavors.
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Stir in the water. Season the mixture with salt, cayenne, and pepper. Bring the liquid to a boil, then reduce heat and simmer for 45 minutes, allowing the flavors to meld and the liquid to reduce slightly.
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Stir in the cooked rice, chopped green onions, Tabasco sauce, and 1/2 cup of the fine bread crumbs. Remove from heat and allow the mixture to cool for 20 minutes until it is cool enough to handle.
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While the mixture cools, prepare the dredging stations. Season the remaining flour with Essence. In a small bowl, whisk the egg with a splash of milk (if desired for consistency) and season with Essence. Place the remaining bread crumbs in a separate shallow dish.
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Shape the cooled pork and rice mixture into balls the size of walnuts.
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Dredge each ball in the seasoned flour, coating evenly.
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Dip the floured balls into the egg wash, allowing any excess to drip off.
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Roll the balls in the bread crumbs, pressing gently to ensure they adhere well.
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Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the boulettes a few at a time until golden brown and crispy, about 2-3 minutes per batch.
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Remove the fried boulettes from the oil and drain on a paper-lined plate. Lightly season with additional Essence if desired.
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To serve, spoon the Creole Mustard Aioli in the center of a plate and around the rim. Mound the hot boulettes in the center of the sauce. Garnish with grated Parmesan cheese, finely chopped parsley, and sliced red pepper.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 313.7kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 10.5g53%
- Cholesterol 77.7mg26%
- Sodium 134.9mg6%
- Total Carbohydrate 14.9g5%
- Dietary Fiber 1.3g6%
- Sugars 2.0g
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftover boulettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to maintain crispiness, or microwave for quick reheating.
You can substitute ground turkey or chicken for the pork for a lighter version. For a spicier kick, increase the amount of Tabasco or add diced jalapeños to the vegetable mix.
Ensure the pork and rice mixture is completely cool before shaping to prevent the boulettes from falling apart during frying. If the mixture is too sticky, chill it in the refrigerator for 15 minutes before shaping.
"Essence" refers to a popular Creole/Cajun seasoning blend (such as Louisiana Essence). If unavailable, substitute with a mix of paprika, garlic powder, onion powder, and black pepper. "Burnoose red pepper" is likely a typo for a specific hot pepper variety; any fresh hot pepper or red pepper flakes can be used for garnish.
