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Cured Pork meatballs
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Cured Pork Meatballs- Boulet Pork sale
Prep Time
30 mins
 

Cured Pork Meatballs- Boulet Pork Sale- is a basic sausage mix simply prepared with minced pork meat, flavoured with cracked black pepper, cloves, lightly salted and rolled into small balls instead of using casing.

Course: Main Course
Cuisine: Creole
Keyword: Pork, Pork meatballs, Cured Pork Meatballs
Servings: 20 meatballs
Author: The Creole Melting Pot
Ingredients
  • 1 kg minced pork meat, not too lean ( note 1)
  • 3 tbsp salt
  • 1 tsp cracked black pepper
  • 1½ tsp ground cloves
Instructions

  1. Place minced pork meat in a stainless or glass bowl

  2. Add salt and spices and mix thoroughly

  3. Hand-roll into small balls, the size of golf balls

  4. Place the balls in a stainless bowl and allow the meat to cure at room temperature overnight.

  5. Transfer them in a refrigerator and allow the curing to carry on for three more days.

  6. Remove from the fridge, portion them and freeze, use as and when required.

Recipe Notes
  1. The fat is required to keep your meatballs moist
  2. Traditionally, the pork mince was chopped by means for a heavy cleaver and had a rough texture.
  3. You may choose to add extra spices of your choice. We have prepared for you a traditional recipe that originated at a time when, due to their isolation, a lot of the current spices were not available on the islands. Please note that the effect of most spices will be diminished because the meatballs have to be pre-boiled before use.
  4. We also recommend that you are gentle when forming the meatballs! If meatballs are compacted too tightly, they will turn out tough, rubbery, and chewy.
  5. Have a bowl of cold water on hand to wet your hand before rolling each ball. The moist hand will stop the mince from sticking to your hand and makes it easier for you to shape the balls.  A general rule, when forming meatballs, is to work quickly and handle them as little as possible. Also, it is best to work with a well-chilled mixture. You can mix all the ingredients and chill it at least 30 minutes and up to an hour before shaping the mixture into balls.