PORK BOULETTES

Pork Boulettes image

Provided by Emeril Lagasse

Time 22m

Yield about 2 dozen

Number Of Ingredients 27

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1/2 pound ground pork
4 tablespoons butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
2 tablespoons minced garlic
1 1/2 cups water
Salt and cayenne
1/2 cup chopped green onions
Hot pepper sauce, to taste
2 cups fine bread crumbs
Essence
1 egg, beaten
1/4 cup vegetable oil
1 cup Creole Mustard Aioli
1/4 cup grated Parmesan cheese
2 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 tablespoon brunoise red pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute 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, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.