Boudin Balls

Name: Boudin Balls
Ingredients: 1 3/4 pounds boneless pork shoulder, cut into 1-inch cubes; 6 ounces chicken livers, rinsed and trimmed; 1 yellow onion, diced; 2 stalks celery, diced; 1/2 cup diced poblano pepper; 1/2 cup seeded and diced jalapeno pepper; 6 cloves garlic, minced; 3 tablespoons kosher salt; 1 1/2 tablespoons ground black pepper; 1 teaspoon chili powder; 1 teaspoon cayenne pepper; 4 cups cooked white rice, or more to taste; 1/2 cup chopped fresh parsley; 1/2 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

20 ingredients

9 steps

Ingredients

1 3/4 pounds boneless pork shoulder, cut into 1-inch cubes
6 ounces chicken livers, rinsed and trimmed
1 yellow onion, diced
2 stalks celery, diced
1/2 cup diced poblano pepper
1/2 cup seeded and diced jalapeno pepper
6 cloves garlic, minced
3 tablespoons kosher salt
1 1/2 tablespoons ground black pepper
1 teaspoon chili powder
1 teaspoon cayenne pepper
4 cups cooked white rice, or more to taste
1/2 cup chopped fresh parsley
1/2 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

Directions

1

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.
2

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.
3

Transfer drained meat mixture to a cutting board and finely chop.
4

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.
5

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6

Roll chilled meat mixture into 1-inch balls.
7

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.
8

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.
9

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.