Pork Balchao

(Goan Pork Curry)

Serving Size: 4 persons

Pork - 1 kg, cut into small 2 inch cubes

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, crushed

Dry red chillies (Sukha Mirch) - 6-10 whole, chopped in half (vary heat per choice)

Jeera (cumin or jira) - 2 tsp seeds

Peppercorns - 2 tsp, whole

Turmeric (Holud, Haldi) - 1 tsp powder

Chilli powder - 1 tsp (optional -only for the brave!)

Onion - 150 grams, finely sliced (red onions preferred)

Tomatoes - 150 grams, chopped finely

Vinegar - 2 tbsp

Cinnamon (Dalchini) - 2 inch

Cloves (lobongo) - 4

Sugar - 1 tsp

White oil - 4 tbsp

Curry leaves - 1 sprig, to garnish the dish

Preparation:

1. Grind the cinnamon, cloves, jeera seeds, red chillies, and peppercorns to a fine powder.

Cooking procedure:

1. 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 seconds.

2. Add in the pork pieces and the turmeric and chilli powders. On high heat, stir fry the mixture for 5 minutes.

3. Add the tomatoes and fry for 4-5 minutes until the tomatoes are blended into the masala.

4. Add 2-3 cups of water to cover the meat, cover the pan and cook on medium heat for 30-45 minutes until cooked.

5. 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.

6. 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.

7. Garnish with the curry leaves and serve hot.