Pork Boudin Balls

Directions

1. In a 4-quart pot, combine the pork, onion, green pepper, garlic, salt, cayenne, and black pepper. Pour in enough water until the mixture is covered by about 2 inches.
2. Bring to a boil, then reduce the heat to medium-low and simmer for about 1½ hours, until the meat is very tender.
3. Transfer the pork mixture to a food processor, reserving the broth. Add some of the broth, the parsley, scallions, and ¾ cup of the rice and process until mostly smooth (a pâté consistency). Add more broth if needed; I used about ¾ cup total.
4. Transfer the mixture to a large bowl, then stir in the remaining ¾ cup of the rice. Taste and adjust the seasonings. Refrigerate for at least 4 hours or up to overnight.
5. Form the mixture into smooth balls a little larger than a walnut but smaller than a golf ball. At this point, you can freeze any that you don't want to cook—just partially thaw before breading.
6. In a shallow dish, season the flour with salt and pepper and toss to combine. In another shallow dish, beat the eggs with a little bit of water until blended. Into yet another shallow dish, pour the breadcrumbs. Dust the balls in the flour, then the eggs, and finally the breadcrumbs.
7. Coat the bottom of a large skillet with the oil and heat over medium-high. Working in batches and adding more oil if needed, pan-fry the balls for 2 to 3 minutes on each side, until golden brown. Let drain on paper towels before serving.