Pork Balchão is a classic recipe from Goa in the western part of India; the pork is cooked in a chilli, tomato and vinegar sauce, and as the pork is almost pickled when cooked in the vinegar based sauce, it keeps for up to a week in the fridge once cooked. Traditional Pork Balchão uses a dried shrimp paste called "galmbo", but I have omitted the paste as it is hard to find outside of the Indian sub-continent.
2 tablespoons vegetable oil
1 tablespoon fresh ginger root (finely diced)
1 tablespoon crushed garlic
1 x cinnamon stick (broken into pieces)
1 to 2 teaspoons crushed dried red chillies (to taste)
2 1/2 teaspoons cumin seeds
12 black peppercorns
700g cubed leg of pork (trimmed of all fat and skin)
1 large onion (peeled and thinly sliced)
1 teaspoon ground turmeric
200ml warm water
2 tablespoons tomato puree
1/2 teaspoon chilli powder
1 teaspoon salt
1 teaspoon caster sugar
3 tablespoons cider vinegar
Pork Balchão is a classic recipe from Goa in the western part of India; the pork is cooked in a chilli, tomato and vinegar sauce, and as the pork is almost pickled when cooked in the vinegar based sauce, it keeps for up to a week in the fridge once cooked. Traditional Pork Balchão uses a dried shrimp paste called "galmbo", but I have omitted the paste as it is hard to find outside of the Indian sub-continent. (This recipe was given to me many years ago by an Indian friend)
Heat the oil in a large wok or deep sided frying/saute pan and add the ginger and garlic; fry for 1 minute.
Grind the next five ingredients in a pestle and mortar until they are roughly broken, but not powder, then add them to the pan and fry for a further minute, stirring all the time.
Add the pork, onion and turmeric and turn the heat up slightly - fry for 5 to 6 minutes or until the meat starts to release its juices, stirring all the time to avoid sticking.
Add the water, tomato puree and chilli powder and bring to the boil; cover the pan and simmer gently for 35 to 40 minutes.
After 35 to 40 minutes, add the salt, sugar and vinegar to the pork, stir well, cover and simmer for a further 30 to 35 minutes until the pork is tender. Remove from the heat and serve with rice, naan breads and assorted sambals.
NB: Pork Balchão will keep in the fridge once cooked for up to a week, before re-heating it, bring it to room temperature and add a little water if necessary when re-heating. Freezing: once cooked and completely cold, it can be frozen for up to 3 months - defrost in the fridge overnight and re-heat as above.
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