Ingredient

• 1 ¾ pounds boneless pork shoulder (untrimmed), cut into 1 1/2-inch pieces
• 2 cups amber beer (from 2 [12-ounce] cans)
• 6 ounces chicken livers, rinsed (about 1 cup, 4 livers)
• 1 ounce medium-size (8 ounces) yellow onion, chopped (1 cup)
• 2 ounces medium (1 ounce each) celery stalks, chopped (1 cup)
• 1 small (7 ounces) green bell pepper, chopped (3/4 cup)
• 5 garlic cloves, roughly chopped (2 tablespoons)
• 2 ½ teaspoons kosher salt, divided, plus more to taste
• ½ teaspoon black pepper, divided
• 1 cup uncooked white basmati or jasmine rice
• ⅔ cup mayonnaise
• 3 tablespoons Creole mustard
• Hot sauce, to taste
• ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 teaspoons smoked paprika, divided, plus more for garnish
• ¼ teaspoon, plus 1/8 teaspoon cayenne pepper, divided
• ½ cup (about 2 1/8 ounces) all-purpose flour
• 2 large eggs
• 1 tablespoon tap water
• 1 ½ cups panko
• Vegetable oil, for frying

Direction

1. Pat pork dry with paper towels, and place in a large Dutch oven or a large heavy-bottomed pot. Add beer, chicken livers, onion, celery, bell pepper, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Add enough water to cover ingredients by 2 inches. Bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer, undisturbed, until pork is very fork-tender, about 1 hour, 30 minutes. Stir in rice; cover and cook, undisturbed, until rice is tender, about 20 minutes. Set a strainer over a large heatproof bowl; pour pork mixture through strainer into bowl. Reserve strained liquid and solids separately. Let cool 30 minutes.
2. Meanwhile, stir together mayonnaise, mustard, and hot sauce to taste in a small bowl. Cover with plastic wrap; refrigerate until ready to use.
3. Finely chop cooled pork and chicken liver mixture, vegetables, and rice on a cutting board. Alternatively, working in batches, transfer to a food processor, and pulse until finely chopped, 8 to 10 pulses. Return chopped pork mixture to large bowl; stir in parsley, 1 1/2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, and remaining 1 1/2 teaspoons salt. Mix well using a spoon until mixture forms a very thick paste, adding some reserved strained liquid as needed to adjust consistency. Cover with plastic wrap; refrigerate until firm, at least 30 minutes (or up to 12 hours to enhance flavor).
4. Stir together flour and remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a shallow dish. Whisk together eggs and 1 tablespoon tap water in a separate shallow dish. Place panko in a third shallow dish.
5. Scoop pork mixture by 2 heaping tablespoonfuls into balls (about 36 balls total). Using your hands, shape balls into slightly oblong golf ball-sized pieces. Working in batches, place boudin balls in flour mixture, gently tossing until fully coated; shake off excess flour. Place in egg mixture, turning until fully coated; let excess drip off. Place in panko, pressing gently to adhere. Place on a large rimmed baking sheet. Refrigerate balls, uncovered, while oil heats.
6. Pour oil into a large Dutch oven to a depth of 1 1/2 inches (about 8 cups); heat over medium-high until a deep-fry thermometer registers 350°F. Carefully add about 10 boudin balls to oil; cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a large, rimmed baking sheet lined with paper towels; sprinkle with salt to taste. Repeat process 2 times with remaining boudin balls, ensuring oil returns to 350°F between batches. Garnish with additional parsley and smoked paprika and serve with Creole mustard dipping sauce.