Fiery Pork (Pork Balchao)
This tangy pork dish is from the west Indian state of Goa, where the cuisine was influenced by 15th century Portuguese explorers and the use of pork is common. Ginger-garlic paste is sold at Indian markets and online.
Serves: 4Hands-on: 30 minutesTotal: 55 minutesDifficulty: Easy
- ½ tsp. black peppercorns
- 5 whole cloves
- ½ tsp. cumin seeds
- 6 dried red chilies
- 1 Tbsp. ginger-garlic paste
- ½ cup malt vinegar
- 4 Tbsp. vegetable oil
- 1 lb. lean pork, cut into chunks
- 1 large red onion, finely chopped
- 2 small tomatoes, finely chopped
- 1 Tbsp. sugar
- ½ tsp. salt
- In a spice grinder, grind the black peppercorns, cloves, cumin, and red chilies. Put the spice mixture into a food processor or blender and add the ginger-garlic paste and malt vinegar; process until smooth. Set aside.
- Heat the oil in a large skillet, add the pork, and sear it until brown on all sides. Remove the pork with a slotted spoon and place on paper towels to drain. Do not discard the oil from the skillet.
- Reheat the oil and add the onions. Sauté for about 7 to 8 minutes or until the onions are well browned. Add the tomatoes and spice mixture; fry, stirring constantly, until the oil starts to separate from the mixture.
- Add the pork and mix well; stirring constantly, fry for about 6 minutes.
- Add the sugar and salt; mix well. Fry for about 5 minutes, stirring constantly. Serve hot.