-
1
In a large bowl, combine ground pork with salt, pepper, cayenne, chile flakes, chile powder, paprika, vinegar and oregano.
-
2
Mix to combine well, cover with plastic wrap and let sit at room temperature for about an hour.
-
3
Heat olive oil in a large skillet over medium-high heat.
-
4
Add seasoned ground pork and cook until brown, 5 to 7 minutes.
-
5
Add onion, celery, garlic and jalapenos and cook until vegetables are tender, 8 to 10 minutes.
-
6
Add chicken livers and roasted pork pieces and cook until livers are colored on the outside but still pink inside, about 2 minutes; remove from heat and let cool.
-
7
Transfer mixture to a clean work surface and chop into small, even pieces about the size of peas.
-
8
Place in a large mixing bowl and combine with cooked rice, parsley, cilantro and pork drippings.
-
9
Stir for 5 minutes or until mixture is sticky and the rice has absorbed all the liquid.
-
10
Taste and reseason if needed.
-
11
Place flour, egg wash and panko in three separate dishes.
-
12
Form boudin mixture into small spheres the size of golf balls.
-
13
Roll balls in flour, then egg wash, then panko.
-
14
Place balls on a parchment-lined baking sheet until ready to cook.
-
15
(You may hold them in the refrigerator overnight, or freeze them, wrapped well, for up to a month.
-
16
Bring to room temperature before proceeding.)
-
17
Fill a large, heavy-bottomed pot with 3 inches of vegetable oil and set over high heat.
-
18
When oil reaches 375 degrees as registered by a deep-fry thermometer, add boudin balls.
-
19
Working in batches so as not to crowd the pan, cook until golden brown and heated all the way through, about 2 minutes.
-
20
Using a slotted spoon, transfer balls to a baking sheet lined with paper towel.
-
21
Return oil to 375 degrees and repeat process with remaining balls.
-
22
(They can be kept warm in a 200-degree oven between batches.)
-
23
Serve hot or at room temperature.
