Olive Magazine
Pork Balchao Recipe

Pork balchao

Published: September 20, 2019 at 4:10 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Balchao is a classic in most Goan homes. Often made with prawns, this pork version is divine. Cooked with chilli, vinegar and black pepper, the resultant balchao has a rich consistency, with the spiced gravy clinging to the pork

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal393
fat25.4g
saturates5.7g
carbs9g
sugars6.9g
fibre1.8g
protein31.1g
salt0.3g
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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 1
    To 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 2
    Heat 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.

Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.


*This recipe is gluten-free according to industry standards


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