Name: Boudin Balls
Total time: 9 h 15 min
Ingredients: 2 pounds boneless pork butt roast , cut into 2-inch pieces; 4 cups water , plus extra as needed; 1 onion , chopped coarse; 1 green bell pepper , stemmed, seeded, and chopped coarse; 1 celery rib , chopped coarse; 3½ tablespoons kosher salt; 6 garlic cloves , smashed and peeled; 1 tablespoon smoked paprika; 1 tablespoon white pepper; 2 teaspoons pepper; 1½ teaspoons cayenne pepper; 12 ounces chicken livers , patted dry and trimmed; 1⅓ cups long-grain white rice , rinsed; 9 scallions , sliced thin (1¼ cups); 1 cup all-purpose flour; 4 large eggs; 2½ cups panko bread crumbs; 2 quarts peanut or vegetable oil for frying

Boudin Balls

By Laila Ibrahim

Published on January 2, 2024

Time

4¾ hours, plus 4½ hours cooling and chilling

Yield

Makes 30 balls

Ingredients

2 pounds boneless pork butt roast, cut into 2-inch pieces4 cups water, plus extra as needed1 onion, chopped coarse1 green bell pepper, stemmed, seeded, and chopped coarse1 celery rib, chopped coarse3½ tablespoons kosher salt 6 garlic cloves, smashed and peeled1 tablespoon smoked paprika 1 tablespoon white pepper 2 teaspoons pepper 1½ teaspoons cayenne pepper 12 ounces chicken livers, patted dry and trimmed1⅓ cups long-grain white rice, rinsed9 scallions, sliced thin (1¼ cups)1 cup all-purpose flour 4 large eggs 2½ cups panko bread crumbs 2 quarts peanut or vegetable oil for frying

Before You Begin

Pork butt roast is often labeled Boston butt in the supermarket. Do not trim the pork butt; the rendered fat is used in the recipe. Use a Dutch oven that holds 6 quarts or more. We developed this recipe using Diamond Crystal kosher salt; if using Morton kosher salt, decrease the amount to 2½ tablespoons. If using table salt, decrease the amount of salt to 1¾ tablespoons. Serve with Rémoulade Dipping Sauce.

Instructions

Combine pork, water, onion, bell pepper, celery, salt, garlic, paprika, white pepper, pepper, and cayenne in large Dutch oven. Bring to boil over medium-high heat. Reduce heat to low; cover; and simmer until pork is tender, about 2 hours. Stir in chicken livers and cook until cooked through, about 10 minutes.

Using slotted spoon or spider skimmer, transfer pork and vegetables to rimmed baking sheet. Strain pork cooking liquid through fine-mesh strainer set over large bowl and transfer any remaining solids to sheet with pork. Spread pork mixture into even layer and let cool completely, about 30 minutes.

Let cooking liquid settle for 5 minutes. Using wide, shallow spoon, skim off and reserve 3 tablespoons fat from surface; discard remaining fat. Measure out and reserve 3 cups cooking liquid; discard excess liquid. (Add extra water as needed to yield 3 cups.)

Bring 2 cups reserved cooking liquid and rice to boil in large saucepan over medium-high heat. Reduce heat to low; cover; and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Off heat, let rice sit, covered, for 10 minutes.

Working in 3 batches, pulse cooled pork mixture in food processor until coarsely ground, about 6 pulses; transfer to large bowl. Fold in scallions, remaining 1 cup reserved cooking liquid, cooked rice, and reserved 3 tablespoons fat until thoroughly combined. Cover and refrigerate boudin filling until completely chilled, at least 4 hours or up to 2 days.

Place flour in shallow dish. Beat eggs in second shallow dish. Spread panko in third shallow dish. Line rimmed baking sheet with parchment paper. Measure ¼-cup portions of boudin mixture and, using your lightly moistened hands, roll into balls. Transfer boudin balls to prepared sheet (you should have about 30 balls). Working with 1 ball at a time, dredge in flour; dip in eggs; and coat with panko, pressing gently to adhere. Return balls to prepared sheet.

Line second rimmed baking sheet with triple layer of paper towels. Add oil to clean Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees. Using spider skimmer or slotted spoon, gently lower 10 balls into oil and cook until golden brown, about 6 minutes, rotating balls halfway through frying. Adjust heat as needed to maintain oil temperature between 325 and 350 degrees. Transfer balls to paper towel–lined sheet. Return oil to 350 degrees and repeat with remaining balls in 2 more batches. Serve.

to make ahead

After step 6, all or some of balls can be refrigerated for up to 24 hours or frozen on sheet until solid and then transferred to zipper-lock bags and stored in freezer for up to 1 month; thaw frozen balls overnight in refrigerator before frying.