Pork Boulettes

Ingredients

1/2 pound pork
4 tablespoons butter
3/4 cup flour
1/2 cup onions
1/4 cup bell peppers
2 tablespoons garlic
1 1/2 cups water
2 cups rice
2 cups fine bread crumbs
1 essence
1 egg
1/4 cup vegetable oil
1 cup creole mustard aioli
1/4 cup parmesan cheese
2 tablespoons parsley
1 tablespoon burnoose pepper

Instructions

In a saute pan, brown the pork for about 3-4 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 3-4 minutes, or until the vegetables wilt. Add the pork and saut_ 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 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 2-3 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.