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1
Combine the pork, liver, vegetables, and seasonings in a bowl and marinate for 1 hour or overnight, covered, in the refrigerator.
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2
Place the marinated mixture in a large pot and cover the meat with water by 1 to 2 inches.
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3
Bring to a boil, reduce the heat, and simmer until the meat is tender, about 1 hour and 45 minutes.
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4
Remove the pot from heat and strain, reserving the cooking liquid.
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5
Allow the mixture to cool slightly, then put the solids through a meat grinder set on coarse grind.
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6
(You can also chop with a knife if you dont have a meat grinder, which is what I usually do anyway.)
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7
Place the ground meat in a large bowl.
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8
Using a wooden spoon or rubber spatula, mix in the cooked rice, parsley, scallions, and 3 1/2 cups of the reserved cooking liquid.
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9
Stir vigorously for 5 minutes until the mixture sticks together when pressed with the back of a spoon, adding more cooking liquid as necessary.
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10
(Feel free to use a mixer if you have one.
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11
I have one yet I still mix it by hand for some reason I cant explain.)
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12
Place the panko in a wide, shallow dish.
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13
Form the boudin mixture into golf-ball-sized rounds, roll in the panko, place on a baking sheet, and set aside.
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14
Heat the oven to 200 degrees F and arrange a rack in the middle.
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15
Line a baking sheet with a few layers of paper towels.
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16
Pour 2 inches of vegetable oil in a Dutch oven or a large, heavy-bottomed pot.
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17
Heat over high heat until the oil reaches 375 degrees F on a deep-frying/candy thermometer.
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18
Add boudin balls in a single layer (youll need to do this in batches so as not to crowd the pot).
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19
Fry until golden brown in color and heated all the way through, about 1 minute.
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20
Transfer to the paper-towel-lined baking sheet using a slotted spoon.
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21
Place the baking sheet in the oven to keep the boudin balls warm.
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22
Return the oil to 375 degrees F and repeat the process with the remaining boudin balls.
