Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pork balchao
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 tbsp vegetable oil
- 1 onion, finely chopped
- 700g pork shoulder, diced
- 1 tbsp jaggery or soft dark brown sugar, (see notes below)
- 100ml malt vinegar
- to serve chapatis or rice
PASTE
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 8 cloves garlic, roughly chopped
- 2 thumb-sized pieces ginger, chopped
- 1 tsp kashmiri chilli powder or mild chilli powder, (see notes below)
- 1 tsp ground turmeric
Method
- STEP 1To make the paste, use a pestle and mortar to grind the cumin and black pepper to a rough powder, then tip into a small blender or food processor with the remaining paste ingredients and whizz until smooth.
- STEP 2Heat the oil in a heavy-bottomed, lidded pan over a medium heat. Fry the onion for 18-20 minutes, stirring well, until deep golden and soft. Add the spice paste and fry for 2 minutes. Add the pork, mix well and cook for 8-10 minutes. Add the sugar, vinegar, 100ml of water and some seasoning. Lower the heat and simmer for 40 minutes with a lid on, stirring halfway through. Remove the lid and cook for another 15-20 minutes. Cool slightly and serve with chapatis or rice, if you like.
