- 1/2 pound ground pork
- 1/2 stick (4 tablespoons) butter
- 3 tablespoons plus 3/4 cup flour
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 2 cups cooked medium-grain rice
- 1/4 cup chopped green onions
- 1/4 teaspoon Tabasco sauce
- 2 cups dried fine bread crumbs
- 3 teaspoons Rustic Rub
- 1 egg
- 1/4 cup milk
- Solid vegetable oil for deep-frying
- Brown the pork in a small skillet over medium-high heat. When browned, remove from the skillet with a slotted spoon and drain on paper towels. Melt the butter in a large skillet over medium-high heat. Add 3 tablespoons of the flour and, stirring constantly for 4 to 5 minutes, make a dark brown roux, the color of chocolate.
- Add the onions and bell peppers. Stir constantly for 3 to 4 minutes until wilted. Add the pork and cook stirring constantly, for 2 to 3 minutes. Add the water, salt, and cayenne. Reduce the heat to medium-low. Simmer for 45 to 50 minutes, stirring occasionally. Add the rice, green onions, Tabasco, and 1/2 cup of the bread crumbs. Mix well. Remove from the heat and let cool for about 20 minutes.
- Put the remaining 3/4 cup flour and remaining 1 1/2 cups bread crumbs in separate shallow bowls. Season each with 1 1/2 teaspoons of the rub. Beat the egg and milk in a small bowl.
- Shape the pork and rice mixture into balls the size of walnuts. Dredge them in the flour, dip in the egg mixture, then dredge in the bread crumbs.
- Heat the shortening to 360?F. in a deep-fryer or deep cast-iron pot. Deep-fry the balls, five to six at a time, until golden brown. Drain on paper towels. Or bake the balls on a baking sheet for about 35 minutes at 400?F.
- Serve hot.