Pork Boulettes

* Exported from MasterCook II *

PORK BOULETTES

Recipe By :ESSENCE OF EMERIL SHOW #EE2350
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
2 cups cooked medium-grain rice
1/2 cup chopped green onions
Tabasco 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 tablespoons finely chopped parsley
1 tablespoon burnoose red pepper


In a saute pan, brown the pork for about 3-4 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 3-4 minutes, or until
the vegetables wilt. Add the pork and saut_ 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 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 2-3 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.

Yield: about 2 dozen

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