Boudin Balls

Directions

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.