📝 About This Recipe
Deeply rooted in the rural traditions of Acadiana, these Pork Boulettes are a soul-warming staple of Cajun home cooking. These crispy-on-the-outside, tender-on-the-inside meatballs are crafted from seasoned ground pork and the 'Holy Trinity' of vegetables, then simmered in a rich, dark onion gravy. It’s a rustic, comforting dish that perfectly captures the savory depth and 'joie de vivre' of the Louisiana bayou.
🥗 Ingredients
The Boulettes
- 2 pounds Ground Pork (high-quality, 80/20 lean-to-fat ratio)
- 1/2 cup Yellow Onion (very finely minced)
- 1/4 cup Green Bell Pepper (very finely minced)
- 1/4 cup Celery (very finely minced)
- 3 cloves Garlic (minced into a paste)
- 1/2 cup Green Onions (finely sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Breadcrumbs (plain or panko)
- 1 Egg (beaten)
- 1 tablespoon Cajun Seasoning (low sodium preferred)
- 1 teaspoon Worcestershire Sauce
- 1/2 cup Vegetable Oil (for frying)
Smothered Gravy
- 2 large Yellow Onion (thinly sliced)
- 3 tablespoons All-Purpose Flour
- 3 cups Beef or Chicken Stock (unsalted)
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground pork, minced onion, bell pepper, celery, garlic, green onions, and parsley. Use your hands to gently fold the vegetables into the meat.
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2
Add the breadcrumbs, beaten egg, Cajun seasoning, and Worcestershire sauce to the meat mixture. Mix until just combined; do not overwork the meat or the boulettes will be tough.
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3
Portion the mixture into balls roughly the size of a golf ball (about 1.5 to 2 inches in diameter). You should have approximately 20-24 boulettes.
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4
Heat the vegetable oil in a large, heavy-bottomed cast iron skillet or Dutch oven over medium-high heat until shimmering.
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5
Working in batches to avoid crowding, brown the boulettes on all sides until they develop a deep, dark crust. They don't need to be cooked through yet. Remove and set aside on a paper-towel-lined plate.
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6
Carefully pour out all but about 3 tablespoons of the fat from the skillet, keeping the dark browned bits (fond) in the pan.
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7
Add the sliced onions to the skillet. Cook over medium heat, stirring frequently, for about 10-12 minutes until they are soft and a deep caramel brown.
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8
Sprinkle the flour over the onions and stir constantly for 2-3 minutes to create a light roux and remove the raw flour taste.
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9
Slowly whisk in the stock, scraping the bottom of the pan to release all the flavor. Add the thyme and cayenne pepper.
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10
Bring the gravy to a gentle simmer. Once thickened slightly, carefully nestle the browned boulettes back into the gravy.
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11
Reduce heat to low, cover the pan, and simmer for 15-20 minutes. This allows the pork to finish cooking and the flavors to marry.
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12
Taste the gravy and adjust seasoning with salt or extra Cajun spice if necessary. Garnish with fresh parsley before serving.
💡 Chef's Tips
For the best texture, chill the shaped boulettes in the fridge for 30 minutes before frying to help them hold their shape. If your gravy is too thick, splash in a little more stock or water; if too thin, simmer uncovered for a few extra minutes. Always use a heavy cast iron skillet if possible; it provides the even heat necessary for that perfect crust. Don't skip the 'Holy Trinity' (onion, celery, pepper)—it's the aromatic base that gives the dish its authentic Cajun identity.
🍽️ Serving Suggestions
Serve over a generous mound of steamed white rice to soak up the onion gravy. Pair with a side of buttery smothered green beans or Maque Choux (Cajun corn). A piece of crusty French bread is essential for wiping the plate clean. Enjoy with a cold Louisiana lager or a crisp, dry Chenin Blanc to balance the savory spice.