Pork Boulettes

These Pork Boulettes are a comforting classic, featuring tender pork and rice balls coated in a crispy breadcrumb crust. The dish is elevated by a savory, slow-simmered gravy made from browned pork, onions, garlic, and a dark roux, creating a deep, rich flavor profile. The meatballs are pan-fried until golden and served mounded over the thickened gravy, often garnished with aioli and fresh herbs. This hearty meal is perfect for weeknight dinners or family gatherings, offering a satisfying texture contrast between the crunchy exterior of the boulettes and the soft, savory interior. Simple to prepare with pantry staples, it delivers restaurant-quality comfort food at home.

Cooking Method: Boiling, Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 313.7

Description

These Pork Boulettes are a comforting classic, featuring tender pork and rice balls coated in a crispy breadcrumb crust. The dish is elevated by a savory, slow-simmered gravy made from browned pork, onions, garlic, and a dark roux, creating a deep, rich flavor profile. The meatballs are pan-fried until golden and served mounded over the thickened gravy, often garnished with aioli and fresh herbs. This hearty meal is perfect for weeknight dinners or family gatherings, offering a satisfying texture contrast between the crunchy exterior of the boulettes and the soft, savory interior. Simple to prepare with pantry staples, it delivers restaurant-quality comfort food at home.

Directions

1
Brown the ground pork in a sauté pan over medium-high heat for 3-4 minutes until cooked through. Remove from the pan and drain on a paper-lined plate.
2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add 3 tablespoons of the flour, stirring constantly to form a roux. Cook until the roux is a rich brown color, about 3-5 minutes.
3
Add the chopped onions, bell peppers, and minced garlic to the roux. Sauté for 3-4 minutes, or until the vegetables begin to wilt and soften.
4
Return the browned pork to the saucepan with the vegetables. Stir in the water, then season the mixture generously with salt, pepper, and Essence.
5
Bring the mixture to a boil, then reduce heat to low to simmer. Cover and cook for 45 minutes, stirring occasionally, until the gravy has thickened and flavors meld.
6
Stir the cooked rice, green onions, Tabasco sauce, and 1/2 cup of the bread crumbs into the gravy mixture. Remove from heat and let cool for 20 minutes until safe to handle.
7
While the mixture cools, prepare the breading station. Season the remaining flour with Essence. In a small bowl, whisk together the egg and milk, seasoning with Essence. Place the remaining bread crumbs in a shallow dish.
8
Shape the cooled pork and rice mixture into balls, each about the size of a walnut.
9
Dredge each meatball in the seasoned flour, shaking off excess. Dip each ball into the egg wash, allowing excess to drip off. Finally, roll in the bread crumbs to coat evenly.
10
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 side.
11
Remove the fried boulettes and drain on a paper-lined plate. Season lightly with additional Essence if desired.
12
To serve, spoon the remaining onion-pork gravy into the center of a serving plate and around the rim. Mound the boulettes in the center over the gravy.
13
Garnish with grated Parmesan cheese, chopped parsley, and red pepper flakes. Serve immediately.

Nutrition Facts

Servings 6 servings

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.

Read it online: https://www.chefs-mate.com/recipe/pork-boulettes-2/