Pork Boulettes (Deep Fried Pork Balls) With Spicy Dip

Recipe Ingredients

3/4 lb	340g / 11oz	Ground pork
8 teaspoons	40ml	Essence
		= (see Bayou Blast recipe)
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Flour - plus
3/4 cup	46g / 1.6oz	Flour
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped bell peppers
2 teaspoons	10ml	Chopped garlic
1 1/2 cups	355ml	Water
1/2 teaspoon	2.5ml	Salt
1		Cayenne
1 cup	160g / 5.6oz	Cooked medium-grain rice
1/4 cup	15g / 0.5oz	Chopped green onions
2 cups	292g / 10oz	Dried fine bread crumbs
1 cup	198g / 7oz	Egg (large)
2 tablespoons	30ml	Milk
6 cups	1422ml	Vegetable oil - for frying
		Spicy Dip
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Minced green onions
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Creole mustard
		= (or other hot whole-grain mustard)
2 teaspoons	10ml	Minced fresh parsley
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Fresh lemon juice
1 teaspoon	5ml	Hot red pepper sauce
1		Salt

Recipe Instructions

In a large skillet, combine the pork and 3 teaspoons of the Essence, and cook, stirring, until brown over medium-high heat, about 5 minutes. Remove from the heat and drain on paper towels.

In a medium pot, melt the butter over medium heat. Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux.

To the pork, add the onions and bell peppers, and cook, stirring, until soft, 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the pork mixture to the roux and cook for 1 minute. Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally. Add the rice, green onions, and 1/2 cup of the bread crumbs and cook, stirring, for 2 minutes.

Remove from the heat and spread on a baking sheet or platter until cool enough to handle.

In a shallow bowl, season the remaining 3/4 cup of flour with 2 teaspoons of the Essence. In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence. In a third shallow bowl, whisk the egg and milk together.

Preheat the oil to 360 degrees.

Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly.

Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients.

Serve hot with the Spicy Dip.

Spicy Dip: In a bowl, combine the ingredients and mix well. Adjust the seasoning, to taste, and serve with the Pork Boulettes. (Makes about 1 1/4 cups)

This recipe yields 2 dozen.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E60) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.