TONKATSU BOUDIN BALLS
Food rooted within regions of France, Germany, Canada, even Italy, to name a few; Boudin (Pronounced, Boo-Dan) sausage couldn’t be held in more higher regard than by Louisiana Creole and Cajun cuisine. The combination of pork & pork liver, rice, vegetables and spices can be a laborious effort to make; however, if you live in the Deep South, the only work required is journeying out to any market, corner store, or gas station to buy the proverbial link or two, or, the ever popular, Boudin Balls.
Bound, breaded and deep fried, these sphères dorée are a Cajun culture staple. By name alone, my Tonkatsu Boudin Balls should indicate a clear cut from Cajun country conventions with a recipe that forgoes formality for flavor without wait…I mean; I’m using Minute Rice here, which very well may incite purists to serve my own balls to the alligators. Therefore, Acadians, avert your eyes elsewhere, respectfully.
Served alongside a Sambal Cream Cheese for dipping, these crisp and piquant bites are neither trad nor fad.
PREP/COOK TIME: 2 Hours 38 Minutes
Makes 16 – 18 Balls
INGREDIENTS
2 Cups and 2 Tb – Vegetable Oil
1 Lb – Ground Pork
2 ½ Tsp – Kosher Salt
1 ½ Tsp – Coarse Ground Black Pepper
3 Cloves – Garlic, Minced Finely
1 Tsp – Chili Powder
2 Tsp – Ground Jalapeño, or
1 Tb – Gourmet Garden Jalapeño Pepper Stir-In Paste
½ Tsp – Ground Ginger
¼ Tsp – Ground Cumin
¼ Cup – Cilantro, Finely Chopped, Plus Some Sprigs for Garnish
2 Stalks – Scallions, Stems Only, Finely Minced
2 Cups – Cooked Minute Rice
1 Tb – Lime Zest
3 Large Eggs
2 Cups – Panko
1 ½ Cups – AP Flour
SAMBAL CREAM CHEESE
1 (8 Oz) Packages – Cream Cheese, Room Temp
½ Cup – Sour Cream
¼ Cup – Mayonnaise
2 Tb – Sambal Oelek Chili Paste
Salt and Pepper to Taste
THE NITTY GRITTY
Cook 2 Cups Minute Rice according to directions on box; cool completely.
In a medium mixing bowl, combine cream cheese, sour cream and mayo using a hand-mixer with whisk attachment at medium to low speed; loosening the cream cheese. Add sambal; continue mixing till blended. Add salt and pepper to taste. Increase speed to whip. Transfer to a bowl and cover. Refrigerate to chill if you’re not planning to make Boudin Balls at the moment. Once chilled, however, take Sambal Cream Cheese out from fridge about an hour before serving.
Using your hands, combine ground pork, 1 ½ Tsp salt, pepper, garlic, chili powder, ground jalapeño, ginger, cumin, cilantro and scallions in a sizeable mixing bowl till fully incorporated.
In a large pan heat 2 Tb oil at medium high. Add pork mixture; stirring occasionally, cook till pork is no longer raw. Remove from heat once done; allowing mixture to cool. Once cooled, combine cooked rice and lime zest till blended.
Beat one egg and add to cooled mixture; combine fully. Shape a little over 3 Tb of mixture into a ball. (NOTE: If mixture is too loose and crumbly whilst shaping, beat in and combine another egg.) Place on a half-sheet or small tray lined with parchment. Chill for 15 – 30 minutes.
Heat 2 Cups of oil in a large pot with a heavy bottom before removing Boudin balls from fridge. Set up breading station as well.
BREADING STATION – In one medium bowl, add egg; beat lightly. In another medium bowl, or shallow pie plate, add 1 Cup AP Flour. For the third bowl, combine remaining ½ Cup flour and 1 Tsp salt to panko.
Coat Boudin balls entirely first in flour, followed by egg, then panko mixture. Place back on half sheet till all Boudin balls are breaded.
Fry Boudin balls in bathes; do NOT crowd the pot, otherwise the temperature will decrease and make for a greasy ball of a mess.
Transfer Tonkatsu Boudin Balls to a baking sheet with a wired rack, lined with paper towels underneath to catch oily excess; keep warm in a 250° F oven to fry next batch.
Garnish with Cilantro and serve with Sambal Cream Cheese. Enjoy!!
MARCH 22, 2022
