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1½ lbs. pork chop meat 1½ cups red bell pepper 1½ cup finely chopped onion ½ cup chopped garlic 1 tsp. garlic powder 1 tsp. salt 1 tsp. cayenne pepper...





1½ lbs. pork chop meat

1½ cups red bell pepper

1½ cup finely chopped onion

½ cup chopped garlic

1 tsp. garlic powder

1 tsp. salt

1 tsp. cayenne pepper

½ tsp. black pepper

1 stick butter

1 cup flour

vegetable oil

2 eggs

1 cup water

2 cups bread crumbs

Preparation:

1. First in medium fry pan heat butter until melted and add in

flour. Mix well and heat until creamy a dark beige color. Add

in onions and red pepper and heat for 10 minutes and remove from

heat.

2. In large fry cook pork in about ¼ cup oil. Brown well and

remove from heat.

3. In medium bowl combine meat and onion and pepper mixture with

hands, be sure to make sure both are cool first. Let sit in the

refrigerator for about 1−2 hours.

4. When chilled, roll into small balls. Mix eggs with water and

leave in bowl for dipping pork balls. Place bread crumbs in

separate bowl.

5. First, dip pork balls into egg mixture then coat well with

bread crumbs. Do this step to all of the meat before starting to

cook.

6. In large sauce pot, cover bottom of pot with 2 inches of oil

and heat on medium to high. The oil has to high enough to

submerse the pork ball. Place as many pork balls in very hot oil

and cook for 5−8 minutes, sometimes longer. You will be able to

tell.

7. In small bowl combine mustard and mayonnaise. To serve place

heaping teaspoon in middle of dish and place pork balls around it.

Serve as a first course or appetizer.

 

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