Pork Balchao Recipe

Pork balchao

  • serves 4
  • Easy

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

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Ingredients

  • vegetable oil 4 tbsp
  • onion 1, finely chopped
  • pork shoulder 700g, diced
  • jaggery or soft dark brown sugar 1 tbsp, (see notes below)
  • malt vinegar 100ml
  • chapatis or rice to serve

PASTE

  • cumin seeds 2 tsp
  • black peppercorns 1 tsp
  • garlic 8 cloves, roughly chopped
  • ginger 2 thumb-sized pieces, chopped
  • kashmiri chilli powder or mild chilli powder 1 tsp, (see notes below)
  • ground turmeric 1 tsp

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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Nutritional Information

  • Kcals 393
  • Fat 25.4g
  • Saturates 5.7g
  • Carbs 9g
  • Sugars 6.9g
  • Fibre 1.8g
  • Protein 31.1g
  • Salt 0.3g
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