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Boudin Balls
Boudin Balls
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
405 minutes
Chef John's crispy fried boudin balls: A delectable blend of meat, rice, and savory flavors, guaranteed to impress.
Ingredients:
  • 1.75 pounds boneless pork shoulder, cut into 1-inch cubes
  • 6 ounces chicken livers, rinsed and trimmed
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 0.5 cup diced poblano pepper
  • 0.5 cup seeded and diced jalapeno pepper
  • 6 cloves garlic, minced
  • 3 tablespoons kosher salt
  • 1.5 tablespoons ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 4 cups cooked white rice, or more to taste
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped green onion
  • 2 cups oil for frying, or as needed
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 cup dry bread crumbs
  • 2 large eggs, beaten
Instructions:
  • Combine pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper in a large pot. Cover with a lid and refrigerate for at least 2 hours, or overnight, to let the flavors meld together.
  • Cover the pork mixture with water by 2 inches and bring it to a boil. Let it simmer on low heat for about 1 1/2 hours until the meat is tender. Remove from heat and strain the mixture, keeping the liquid and meat separate.
  • Move the drained meat mixture to a cutting board and chop finely.
  • Combine the chopped meat, rice, parsley, and green onion in a bowl. Slowly incorporate reserved cooking liquid, one ladleful at a time, into the mixture, ensuring thorough mixing after each addition, until a paste forms. Cover with plastic wrap and chill in the fridge for at least 2 hours or overnight.
  • Preheat oil in a deep-fryer or large saucepan to 350°F (175°C).
  • Form the chilled meat mixture into 1-inch balls.
  • Prepare your breading station: Combine flour, 1 pinch of cayenne pepper, salt, and black pepper in a shallow bowl. Place breadcrumbs in a separate bowl. Beat eggs in another bowl.
  • Press a ball into flour mixture, shake off excess. Dip into beaten egg, then coat with bread crumbs. Place on a plate and repeat with remaining balls.
  • Fry boudin balls in hot oil in batches, flipping once, until they are crispy outside and hot inside, for 3 to 4 minutes.

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