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Boudin Balls

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Boudin Balls



Ingredients :

  • 1 ¾ pounds boneless pork shoulder
  • cut into 1-inch cubes
  • 6 ounces chicken livers
  • rinsed and trimmed
  • 1 yellow onion
  • diced
  • 2 stalks celery
  • diced
  • ½ cup diced poblano pepper
  • ½ cup seeded and diced jalapeno pepper
  • 6 cloves garlic
  • minced
  • 3 tablespoons kosher salt
  • 1 ½ tablespoons ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 4 cups cooked white rice
  • or more to taste
  • ½ cup chopped fresh parsley
  • ½ cup chopped green onion
  • 1 cup all-purpose flour
  • 1 pinch cayenne pepper
  • or to taste
  • salt and ground black pepper to taste
  • 1 cup dry bread crumbs
  • 2 eggs
  • beaten
  • 2 cups oil for frying
  • or as needed
  • Methods :

  • Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
  • Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
  • Transfer drained meat mixture to a cutting board and finely chop.
  • Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Roll chilled meat mixture into 1-inch balls.
  • Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
  • Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
  • Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
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