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Pork Balchão
Pork Balchão is a traditional Indian recipe (from Goa) for a classic Portuguese-influenced curry in a spicy and vinegary gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pork Balchão.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesPork RecipesIndian Recipes
Originally, Balchão or balichow is an Indian dish consisting of fresh fried prawns (or pork) in a spicy and vinegary sauce. Like vindaloo, it’s influenced by Portuguese cookery, who introduced the dish to India most likely from Malacca. It’s prepared in most Goan homes and is acidified with coconut vinegar, cane sugar vinegar or tamarind juice.
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
chapatis and/or rice, to accompany
For the Spice Paste:
2 tsp cumin seeds
1 tsp black peppercorns
8 garlic cloves, coarsely chopped
2 thumb-sized pieces of ginger, peeled and chopped
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
Method:
For the spice 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.
Place a heavy-based, lidded, pan over medium heat. Once hot add the oil and fry the onion for 18-20 minutes, stirring well, until deep golden and soft. Add the spice paste and fry for 2 minutes.
Now 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.
Set aside to cool slightly, then serve accompanied by chapaits and/or rice, if you like.
