Boudin Egg Rolls2019-04-14
- Yield : 15 to 20 egg rolls
- Cook Time : 30m
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- 2 1/2 pounds pork shoulder
- 8 ounces chicken livers
- 3 grams cayenne pepper
- 2 grams dried thyme
- 3 grams smoked paprika
- 33 grams kosher salt, plus a pinch
- 12 grams ground black pepper
- 1 gram pink salt, optional
- 3 grams ground white pepper
- 3 stalks celery
- 2 jalapeno peppers
- 1 poblano pepper (remove seeds)
- 1/2 yellow onion
- 1 tablespoon unsalted butter
- 2 cups long-grain rice
- 4 green onions, chopped
- 1 cup mayo of your choice (I like Duke's)
- 1/4 cup sriracha
- 15 to 20 pepper jack cheese sticks (2-by-1/2-inch sticks)
- 15 to 20 wonton wrappers (6-inch)
- 1 large egg, beaten
- Vegetable oil, for frying
For the boudin: Cut the pork into 1-inch cubes and place in a large bowl. Add the chicken livers.
Mix the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using and white pepper together in a separate small bowl, and then add to the pork and chicken livers.
Cut the celery, jalapeno peppers, poblano pepper and onion into 1-inch cubes. Add to the meat and spice mixture. Use your hands to mix everything together. Let sit for a minimum of 12 hours in the refrigerator.
Once the meat has marinated, place into a large pot and cover with 6 cups of water. Let simmer until the pork is tender and easy to shred, about 2 1/2 hours.
Bring 3 cups water, the butter and a pinch of salt to a boil in a medium pot over high heat. Add the rice, stir, cover with foil or a lid, turn all the way to low and cook until the rice is done, about 20 minutes.
Remove the pork and vegetables from the braising liquid, saving the liquid. Add to a large mixing bowl (or a large standing mixer with the paddle attachment) and mix until it is mostly shredded and sticking together. This process must be done while the meat is still fairly hot (see Cook's Note). Add the green onions and rice to the meat mixture. Slowly add in the reserved liquid; you may not need all of it. It should be moist but not wet. Once mixed together, spread out on a sheet tray and let cool.
For the sriracha mayo: Mix the mayo and sriracha in a small bowl until combined.
For the boudin egg rolls: Make a 2- to 3-ounce patty out of the boudin. Place a stick of cheese on the patty and roll it around the cheese to form a cigar-like shape. Place on a corner of a wonton wrapper. Roll and fold the wrapper like you would any egg roll, using the beaten egg to seal it. Repeat with the remaining boudin, cheese and wrappers.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5 to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping.