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Emeril's Pork Boulettes

"What I go for in my cooking is sinful, bold, and real."
~ Emeril Lagasse

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Friday, November 10, 2006

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Pork Boulettes
Louisiana Real and Rustic
by Emeril Lagasse and Marcelle Bienvenu, 1996, William Morrow & Co., Inc.

"Almost every small-town grocery store or meat market in the state offers Boudin and grattons, crunchy fried pork skins. And if you’re lucky, you’ll find deep-fried pork boulettes, bite-size morsels made with ground pork and rice. They’re great served as an hors d’oeuvre."

1/2 pound ground pork
1/2 stick (4 tablespoons) butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon cayenne
2 cups cooked medium-grain rice
1/4 cup chopped green onions
1/4 teaspoon Tabasco sauce
2 cups dried fine bread crumbs
3 teaspoons Rustic Rub
1 egg
1/4 cup milk
Solid vegetable shortening for deep-frying

1. Brown the pork in a small skillet over medium-high heat. When browned, remove from the skillet with a slotted spoon and drain on paper towels. Melt the butter in a large skillet over medium-high heat. Add 3 tablespoons of the flour and, stirring constantly for 4 to 5 minutes, make a dark brown roux, the color of chocolate.
2. Add the onions and bell peppers. Stir constantly for 3 to 4 minutes until wilted. Add the pork and cook stirring constantly, for 2 to 3 minutes. Add the water, salt, and cayenne. Reduce the heat to medium-low. Simmer for 45 to 50 minutes, stirring occasionally. Add the rice, green onions, Tabasco, and
1/2 cup of the bread crumbs. Mix well. Remove from the heat and let cool for about 20 minutes.
3. Put the remaining 3/4 cup flour and remaining 1 1/2 cups bread crumbs in separate shallow bowls. Season each with 1 1/2 teaspoons of the rub. Beat the egg and milk in a small bowl.
4. Shape the pork and rice mixture into balls the size of walnuts. Dredge them in the flour, dip in the egg mixture, then dredge in the bread crumbs.
5. Heat the shortening to 360° F. in a deep-fryer or deep cast-iron pot. Deep-fry the balls, five to six at a time, until golden brown. Drain on paper towels. Or bake the balls on a baking sheet for about 35 minutes at 400° F. Serve hot. Makes about 2 dozen.