Pork Boudin Balls

Directions

1. 1
   In a 4 quart pot, place the pork, onion, green pepper, garlic, salt, black pepper and cayenne. Cover with water to reach about 2 inches over the mixture.
2. 2
   Bring to a boil and then reduce to a simmer and simmer for about 1 1/2 hours until the meat is very tender.
3. 3
   Remove the mixture from the pot, reserving the broth, and place in the bowl of a food processor. Add some of the broth, the parsley,green onion and 3/4 cup of the cooked rice and process until pretty smooth .( A pate consistency) Add more of the broth if needed..I used about 3/4 cup total.
4. 4
   Remove the mixture to a bowl, stir in the reserved 3/4 cup of cooked rice. Taste and adjust the seasonings if necessary. Refrigerate for at least 4 hours or even over night if you wish.
5. 5
   When ready to cook, form the meat mixture into smooth little balls a little bigger than a walnut but smaller than a golf ball. At this point you can freeze any that you don't want to cook..just partially thaw before breading.
6. 6
   With your breading station set up, dust the balls in flour, then the egg mixture and finally the seasoned crumbs. Pan fry for about 2 to 3 minutes on each side and drain on paper toweling before serving.
7. 7
   We served ours with a dipping sauce of 1/2 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon creole seasoning and 1 tablespoon hot sauce (Cholula)