Pork Boulettes Recipe - Cooking Index
Pork Boulettes Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Ground pork |
| 4 tablespoons | 60ml | Butter |
| 7/8 cup | 54g / 1.9oz | Flour - divided |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1/4 cup | 36g / 1.3oz | Chopped bell peppers |
| 2 tablespoons | 30ml | Minced garlic |
| 1 1/2 cups | 355ml | Water |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| 2 cups | 320g / 11oz | Cooked medium-grain rice |
| 1/2 cup | 31g / 1.1oz | Chopped green onions |
| Tabasco sauce - to taste | ||
| 2 cups | 292g / 10oz | Fine bread crumbs |
| Emeril's Essence - see * Note | ||
| 1 | Egg - beaten | |
| 1/4 cup | 59ml | Vegetable oil |
| 1 cup | 237ml | Creole Mustard Aioli |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 2 tablespoons | 30ml | Finely chopped parsley |
| 1 tablespoon | 15ml | Burnoose red pepper |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
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, Tabasco, 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 Emeril's 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 boulettes 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 the grated cheese, parsley and peppers.
This recipe yields about 2 dozen.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2450 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.