Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Ground pork

  2. 4 tablespoons 60ml Butter

  3. 7/8 cup 54g / 1.9oz Flour - divided

  4. 1/2 cup 31g / 1.1oz Chopped onions

  5. 1/4 cup 36g / 1 1/3oz Chopped bell peppers

  6. 2 tablespoons 30ml Minced garlic

  7. 1 1/2 cups 355ml Water Salt - to taste Cayenne pepper - to taste

  8. 2 cups 320g / 11oz Cooked medium-grain rice

  9. 1/2 cup 31g / 1.1oz Chopped green onions Tabasco sauce - to taste

  10. 2 cups 292g / 10oz Fine bread crumbs Emeril's Essence - seeNote

  11. 1 Egg - beaten

  12. 1/4 cup 59ml Vegetable oil

  13. 1 cup 237ml Creole Mustard Aioli

  14. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  15. 2 tablespoons 30ml Finely chopped parsley

  16. 1 tablespoon 15ml Burnoose red pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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