Pork Boulettes Deep Fried Pork Balls With Spicy Dip Recipes

Steps:

• 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, hot pepper sauce, 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 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 roulettes 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
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• In a large skillet, combine the pork and 3 teaspoons of the Essence, and cook, stirring, until brown over medium high heat, about 5 minutes. Remove from the heat and drain on paper towels. In a medium pot, melt the butter over medium heat. Add 3 tablespoons of the flour and, stirring constantly for 5 minutes, make a dark brown roux. To the pork, add the onions and bell peppers, and cook, stirring, until soft, 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the pork mixture to the roux and cook for 1 minute. Add the water, salt, and cayenne, and bring to a boil. Simmer until thick, about 20 minutes, stirring occasionally. Add the rice, green onions, and 1/2 cup of the bread crumbs and cook, stirring, for 2 minutes. Remove from the heat and spread on a baking sheet or platter until cool enough to handle. In a shallow bowl, season the remaining 3/4 cup of flour with 2 teaspoons of the Essence. In another shallow bowl, season the remaining 1 cup of bread crumbs with the remaining tablespoon of Essence. In a third shallow bowl, whisk the egg and milk together. Preheat the oil to 360 degrees F. Shape the pork and rice mixture into balls the size of walnuts. Dredge the pork balls first in the flour, then dip in the egg wash, letting the excess drip off. Dredge the balls in the seasoned bread crumbs, turning to coat evenly. Using a slotted spoon, slide the balls in batches into the oil and fry, turning until golden, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season lightly with salt, and repeat with the remaining ingredients. Serve hot with the Spicy Dip

Steps:

• Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
• Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
• Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Steps:

• Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
• Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
• Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
• Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
• Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.