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A Match Made in Heaven — Pork Boudin Balls

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  • Author: Susan Benton
  • Yield: 8 1x


The beauty of Rioja wine is that is goes with any cuisine, especially Louisiana cuisine. Fried cajun-style pork balls are a great tapa with Rioja wine.


  • 2 lbs pork shoulder
  • ½ lbs fresh pork liver
  • 1 Spanish onion, diced
  • 2 celery stalks, diced
  • 1 jalapeño, seeded and minced
  • 6 cloves of garlic, crushed and chopped
  • 3 tbsp cayenne
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 32 oz low sodium chicken stock
  • 7 cups cooked white rice
  • 1 cup fresh parsley, chopped
  • 1 cup fresh scallions, shaved
  • 2 cups panko or dry bread crumbs
  • Vegetable oil


  1. Combine the pork shoulder, liver, onion, celery, jalapeno, garlic, cayenne, onion powder, garlic powder and black pepper in a bowl and marinate for 24 hrs.
  2. Place mixture in a pot and cover with stock and cook until meat is tender for about 1 hour 45 minutes.
  3. Strain mixture and reserve liquid. Grind mix with a food processor and place in a bowl.
  4. Mix in the cooked rice, parsley, scallions and reserved cooking liquid. Stir vigorously for 5 minutes.
  5. Cool mixture in the refrigerator for at least half an hour. Then roll into spheres the size of golf balls, bread with panko, and fry in enough vegetable oil so that they are completely submerged.
  6. Remove when golden brown and cooked through. Let excess oil drain off for a few minutes on a rack and then serve. Garnish with fresh parsley.
  • Category: Appetizer
  • Cuisine: Cajun
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