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1
In a saute pan, brown the pork for about 3 to 4 minutes.
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2
Remove from the pan and drain on a paper-lined plate.
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3
In a large saute pan, melt the butter.
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4
Add 3 tablespoons of flour, stirring constantly for a brown roux.
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5
Add the onions, peppers and garlic and continue to saute for 3 -4 minutes, or until the vegetables wilt.
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6
Add the pork and saut_ for 3 minutes.
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7
Stir in the water.
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8
Season the mixture with salt and pepper.
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9
Bring the liquid up to a boil and reduce to a simmer.
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10
Cook the mixture for 45 minutes.
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11
Stir in the rice and green onions, Tabasco, and 1/2 cup of the bread crumbs.
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12
Remove from the heat and cool for 20 minutes.
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13
Season the flour and remaining bread crumbs with Essence, separately.
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14
In a small mixing bowl, whisk the egg and milk together.
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15
Season the mixture with Essence.
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16
Shape the pork/rice mixture into balls the size of walnuts.
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17
Dredge the balls in the flour.
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18
Dip each ball in the egg wash, letting any excess drip off.
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19
Dredge the balls in the bread crumbs.
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20
Fry the roulettes a couple at a time until golden brown, about 2 -3 minutes.
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21
Remove the boulettes from the fryer and drain on a paper-lined plate.
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22
Season with Essence.
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23
Spoon the Aioli in the center of the plate and around the rim.
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24
Mound the boulettes in the center of the sauce.
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25
Garnish with the grated cheese, parsley and peppers.
