Fiery Pork (Pork Balchao)
½ teaspoon black peppercorns
½ teaspoon cumin seeds
6 dried red chilies
1 tablespoon Ginger-Garlic
Paste (see recipe on page 13)
½ cup malt vinegar
4 tablespoons vegetable oil
1 pound lean pork, cut into chunks
1 large red onion, finely chopped
2 small tomatoes, finely chopped
1 tablespoon sugar
Table salt, to taste
Prep Time: 15 minutes
Cook Time: 40 minutes
This tangy pork dish will taste better a couple of days after it is prepared, once the spices are allowed to work their magic.
1. 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.
2. 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.
3. 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.
4. Add the pork and mix well; stirring constantly, fry for about 6 minutes.
5. Add the sugar and salt; mix well. Fry for about 5 minutes, stirring constantly. Serve hot.
Pork is forbidden by many religious sects in India. During the British rule in India, there was a mutiny around the 1850s, when Indian soldiers refused to use the pork grease that was used for oiling rifles. The Christians of Goa, in western India, eat pork regularly.