Pork Balchao
A tangy Goan-style pork pickle with bold flavors of vinegar and dry red chillies. This preserve-style dish intensifies in flavor over time.
Preparation
Grind the cinnamon, cloves, jeera seeds, red chillies, and peppercorns to a fine powder.
Cooking
In a pan, heat 3 tbsp oil. Reduce the heat to medium. Add the ginger and garlic and fry with constant stirring 15 seconds. Add the finely powdered masala from above and stir fry for 30
Add in the pork pieces and the turmeric and chilli powders. On high heat, stir fry the mixture for 5 minutes.
Add the tomatoes and fry for 4-5 minutes until the tomatoes are blended into the masala.
Add 2-3 cups of water to cover the meat, cover the pan and cook on medium heat for 30-45 minutes until cooked.
Heat 1 tbsp oil in a kadhai, add the onion slices and fry well for 8-10 minutes with frequent stirring to until the onions are richly browned.
To the cooked pork, add the fried onions, salt to taste, sugar, and the vinegar. Mix well and simmer for 10-15 minutes until the pork is soft and tender. Although usually dry, you may add 1 cup of warm water 5 minutes before completion if you prefer the extra gravy.
Garnish with the curry leaves and serve hot.
Serving Suggestions
Serve with plain rice. When re-heating bring
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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