These morsels are awesome for get together s or football games. You first need the trinity of, I used 1 large pablano and 2 Jalapeno in place of a bell pepper with 1 med onion and 4 stalks of celery and 6 to 8 cloves garlic
In all you'll need basically whatcha see here. I used all the tops of the green onions and top of parsley in it later
Normal recipe calls for 2lb to 3lb pork butt..."Butt, I had about 5lb of pork left over from cooking like 8 to 10 racks of spare ribs i trimmed into St. Louis ribs...so...more the Merrier (you only need 2lb to 3lb as this recipe and amounts spell out what you need for that much...not my pile...lol
Traditional recipe also calls for pork liver as back in the day nothing went to waste, pork liver is a bit...deeper than chicken though chicken give you the same consistency your looking for from the liver but not as sharp I try to do 3 to 1 pork to liver so 3lb pork is 1lb liver
Throw it all in a big pot (this is a chicken fryer as its over 6lb meat...lol) and add some stock, I did Chicken stock and water 50/50, 2 heaping tbsp Cajun seasoning and 2 heaping Tbsp Cayenne, bring to a boil then simmer for at least an hour to an hour and a half until pork is tender.
Add more stock if meat starts popping out the top and stir in good.
when meat is done drain into a large strainer and do NOT discard all that yummy liquid
That juice is vital to the coming steps of yumminess
Toss the green onions and Italian Parsley into the meat (yes, fresh greens)
Add about 2 cups cooked rice (Minute rice works perfect)
Now with a coarse grind blade, grind it all up good and even, if you dont have a grinder you can also fine chop it all together , it will work just fine as the liver is really what gives the consistency but has to be REALLY chopped up.
THIS...is where the yummy comes in... Ladle that juice is and mix well, your looking for a thick but slightly pasty consistency so it'll most likely be a goood cup of juice, you'll see.
When you can smoosh across and its semi-even with a good sheen thats what your looking for. I let it set in the fridge covered over night to get the flavors all Happy Happy
Set out three bowl for the flour, egg and Panko, I seasoned the flour with Cajun mix and the egg with some hot sauce...thats just me...lol.
Now make the balls up first by rolling them in your hand to the size of a large golf ball (you can go bigger like an ice cream scoop size too) flour them good.
Now egg them, I use 2 eggs here and like 2 tbsp heavy cream
Now roll them good in the Panko so they are well coated, I like to refrigerate for a good hour prior to frying as to help keep the center moist when frying
Pre-heat the fryer to 350, once temp is set drop them in and bounce them around a bit so they dont try to stick, fry for about 3 to 4 minutes then remove to a rack or paper towel
This is what you want to see at the end...really crispy
Now for the Remoulade...Yes, its a must.
Mix all the ingredients below well and refrigerate.
½ cup mayo
1 tbsp lemon juice
1 Tbsp sweet relish
½ tbsp paprika
1 tsp hot sauce
1 tsp Cajun Seasoning
2 tbsp dijon mustard
1 tsp horseradish sauce
1 clove garlic
This is what your hard work got you, a spicy crisp on the outside, moist inside hot bundle of yumm and a cool yet spice sauce. Enjoy