How to make Goan Pork Balchao, April 2024
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Today I’m cooking a very traditional Goan recipe for a pork dish which we all enjoy a lot - the famous pork balchao. Pork balchao can be made into a preserve. It can also be made for everyday meal which is how I’m going to be making it today. Pork balchao should always be eaten after ageing it for 3-4 days at least.
My recipe is based on Alves Fernandes’ pork balchao recipe: deliciousmemor...
For my dish, I will be cooking with 1½ kilos of boneless pork and I adjusted the quantities of ingredients accordingly.
Ingredients:
1½ kg pork boneless, washed and patted dry
3 medium onions, finely chopped
6 cloves of garlic, sliced
3 sprigs of curry leaves
5 green chilies, finely chopped
20 gms jaggery/ sugar
2 tablespoons oil
2 teaspoons salt
3/4 cup of vinegar
2 scant tablespoons of dry galmo, or prawns powder, or ¼ cup Balchao Preserve
Balchao Masala Ingredients:
25 Kashmiri chilies
24 cloves of garlic
1½ inch ginger
1 scant teaspoon turmeric powder
1½ heaped teaspoons cumin seeds
2 inch cinnamon stick
36 peppercorns
20 cloves
1 cup of vinegar
Notes:
*Keep in mind that the measurements of vinegar, salt and jaggery are approximate. At the end of cooking, you will adjust each of these, so use a lighter hand to start with
**To make his balchao, Alves uses ¼ cup Balchao Preserve, but I don’t have balchao preserve, so I am following his suggestion of substituting it with 2 tablespoons of dry galmo, or prawns
Method:
Season the pork well with two teaspoons of salt
Grind all the balchao masala ingredients in one cup of coconut vinegar till smooth
If needed, powder the cleaned dried galmo, or prawns
Take a suitable pan for frying, to sear the salted pork
Heat 2 teaspoons oil on a high flame. When hot, add the pork pieces and sear till just turning brown. Stir frequently and fry to ensure the pieces are evenly seared. I seared the pork in two batches. It took about 7-8 minutes for each batch
Strain the oil remaining in the pan. We will cook the pork balchao in this oil
Add the strained oil to a heavier pan, big enough to hold all the pork. When the oil is hot, fry the sliced garlic till it starts turning brown, which takes not even 1 minute
Add the chopped green chillies and then the curry leaves. Give them a quick mix and add the chopped onions. Fry the onions till they turn translucent. It takes about 5 minutes
Now add the ¼ cup of Balchao Preserve or the 2 scant tablespoons of dry galmo, or prawns powder. Give it a quick mix, then add the balchao masala. Incorporate the masala well into the onions
Use the remaining ½ cup of vinegar to wash out any masala left in the mixer, and add it to the pan
Then add the seared pork pieces, and mix them very well into the masala. Each piece should have the red colour masala
Once the pork is nicely coated in masala, add 1½ cups of water, and stir well. Skip this water step if you are making the balchao as a preserve. Lower the heat, cover and cook for 15 minutes. Don’t open and stir in between. Leave the pork covered so that it releases its oil
After 15 minutes, open and stir in jaggery powder. Use only one teaspoon and when you adjust the salt later, adjust jaggery also, if needed
Cover again and cook till the pork is done, about half an hour on low heat. Again, resist the temptation to open the pan and see what’s happening. Let the pork work its magic on its own
After 30 minutes on low heat, check if the pork is done and also for salt, vinegar and sweetness. After tasting, the balance of salt, sour, sweet and chilli was perfect. So I did not add the other teaspoon of jaggery. The pork texture is quite good but Roma and I prefer it softer, so I will give it another 5 minutes covered
Leave the Goan pork balchao to cool completely. Then it’s ready for packing and putting away to mature. I am going to store this pork balchao for 3 days in the fridge, for the pork to pickle nicely in the oil and spices, before serving it as a curry for dinner. That’s why I like to use a deep plastic bread box because it makes sure that the pork is under oil at all times
Thanks once again, Mr Alves Fernandes, for a lovely recipe. My family really enjoyed it
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#goa #goanfood #porkrecipe #pork
Alves is a brilliant chef and his recipes never ever fail to bring happiness to our table!
Thanks! 🙏🏼
We agree!
You are very precise,we appreciate your keen attentiom to every detail
Thank you so much 😊
Keeping sharing ur recipes.very well explained,thank you Les,God bless you.
Thank you so much 😊
Perfect i love cooking we had a take out place in can ma loved to cook we made all the goan dishes thank you and maria god bless
Thank you. God bless you
Thanks so much for this recipe, you explained very well & use few ingredients. God Bless
My pleasure 😊
As someone who knows absolutely nothing about Goan food, I am learning SO much from Your videos - seriously. Thank You SO much and please keep sharing Your recipes and food / dining experiences with us. God Bless and Peace / Light to You All !!!
Thank you so much. God bless you
Wow pork Balchao looks 2 good recipe!! I'm happy watching ur post from TANGA Tanzania,got it.
Hello Herman in Tanzania!
Thank you very much dear,
God bless you abundantly.
I will try your recipe.
Thank you so much. God bless you
Thanks a ton Lesley..God bless u..Take care..Stay safe my dear.
You too!
Amazing cooking
Thank you so much
Indira going nuts I had just made sri wild boar with a blended curry mix thanks God bless
Lesley,lovely pork balchao mouth watering,whatever u make it so tasty n delicious 😋😋😋,want to c more of homemade sorpotel😊😊😊
Thank you. Sadly I don’t cook sorpotel well
Hi lesley, you are making my mouth watering as I watch your recipe 😋
Thank you 😋
Nice video, Thanks madam.
Thank you too
This looks really good, I have not heard of Balchao before but I will be trying this recipe, thank you.
My pleasure 😊
Once again thanx a lot, Lesley 👍
My pleasure!
Delicious, mouth watering recepi.
Thanks a lot
Thank you Lesley
This looks great 👍 🎉
Thank you! Cheers!
Thanks Lesley good recipe
My pleasure 😊
Looks yummy
Thank you 😋
Looks great Lesley and I'm sure it tasted great as well!!
Here in the north east we smoke some of our pork. This smoked pork can be used for the usual dishes we prepare, or, for dishes that are meant for exclusively smoked pork, and, it varies from state to state. I am absolutely certain that some Goan dishes like pork vindalho will taste divine if it is used. Different no doubt, but still very nice. I think it will work with balchao as well.
Unfortunately we do not have some of the ingredients (particularly the vinegar) here in Shillong. So what I am going to do is, when I am next in Goa (hopefully next January), I am going to take smoked pork there and try cooking it with the traditional Goan ingredients and hopefully enjoy it.
Waiting for the next post and till then, I hope the heat abates...
Hi Michael, I have had the great pleasure of trying the smoked pork if the north east at Naga Kitchen in South Delhi. It’s really wonderful. Our equivalent here in Goa is salted pork, or salgado. We also have many dishes based on salted pork. I’ll be making a salted pork video with Evelyn in May and then a few dishes based on that.
It has rained in Goa so it’s hot and humid now but May is a month we gladly suffer as the rain is the rainbow at the end!
You can use a synthetic vinegar like Kalverts instead of Goan coconut vinegar. Just avoid the wine vinegars. They are too refined for such a rough and ready pork dish! Let us know how it turns out!
Looks delicious
Thank you 😋
Delicious and really nice
Thank you, Santosh ❤️
Very nice recipe what part of the pork do we use an the prawns dry is available or use fresh can I fry cool an grind please let me know thank you I love all foods I just made prawn kids an coriander n coco chutney have to go an get bread or may eat with chapattis god bless
Hi, I am not sure the part, I just get boneless pork from Margao market. If you can’t get dry prawns, then dry your fresh prawns thoroughly, along with some salt, and grind. Fresh prawns won’t work without drying first
Something informative for me We Goans make Balchao of Prawns cutting in tiny peaces or shred only ingredients are same. Because Pork is not available in my country only people who are abroad when they come to visit they family bring Beacon and Ham. Even Sorpotal is made out of Beaf meat. You'll are lucky people.
Love from Karachi Pakistan
Yes Edward we are very lucky indeed. Though between 🐷 and 🍤 balchao, my favourite is 🍤
you do these cooking shows very well lesley. just wondering if sugar cane vinegar will also work. i seem to have a lot of it ;)
Ha ha, yes, yes, why not, darling!
Wow!😋
😋
When you serve it after chilling for 3-4 days, is it served cold or do you reheat it?
Hi, I serve it hot as the main curry
Hi lesley please try to go Barbeque Nation at caculo mall, panjim. Its famous for unlimited delicious kabab and other food items and yummy desserts. Please go and give us a review about it.
Very precisely explained.. and demonstrated ...there will be no room for error even for a novice to Goan cooking like me.
Thank you for teaching me this fabulous dish.
I have a request . As you are now doing videos on food, could you please , if possible, cover Goa's famous azulejos tiles...I love their signature blue and white tiles.
In fact I had tried with Velha Goa ceramics....found them too high end for me...maybe someday , I will buy a typical Goan something in blue and white tiles or a rooster, another thing on my wish list.
Also, do you know of any stores in Goa, with whom I can place an online order for Goan vinegar?
Sorry if I have bothered you too much.
Thank you for your patience.
Hi Sarah, we have a service in Margao market which deliver vinegar etc all over the world. If you want to make balchao, you can substitute a synthetic vinegar. Just don’t use a wine vinegar
For azulejos, one must not buy in the expensive boutiques of Panjim but directly from Turi Azulejos in Bicholim. It’s quite a drive but the saving is worth it!
@@lesleyingoa
God bless you for the trouble you have taken to help me with my queries.
I have never visited Goa , and dont know when I will.
Nevertheless, it's vibrant culture, it's lively people the beautiful colourful mansions and it's cuisine, which are second to none, have always held a timeless appeal for me.
Perhaps it could be due to the fun loving presence of my school mates in SJC/Bandra , .a mixed bunch of Sequeiras, Brittos, Athaides Meninos, Menezes, Remedios, Alberquerque, Rodriguez. Welch , Dowden, Warren ,Digby, Proudfoot, Rydel,
Richardson....there is a blurring of lines concerning the geneaology the East Indians of Bandra, Anglo -Indians and Roman Catholics communties of Portuguese descent. ~~which stoked this interest in Goa
It could also because of the many postings of my naval father to different points of Bombay , from I.N.S.Hamla/ Malad to South Bombay.. the residences we stayed in ? alwats within touching distance of the Arabian sea, and of course interacting with the irrepressible, sharp tongued Koli fisherwomen off loading their freshest catch from the tall ~masted majestic , wind driven, sail boats off Marve beach...woe upon those, if a deal did not go through..the air would then be rent with the choicest expletives, as colourful as their clothes, and betel juice spat every now and then to express their utter disgust!!!
Goa also came alive for me in Mario Mirandas wonderful cartoons in The Illustrated weekly. Equally Frank Moraes editorials in the TOI which had none to equal. All representative of beautiful Goa.
Sorry for rambling on,~~~ but your wonderful coverage of Goa and your very helpful tips to navigate Goa, now keep alive my dream to visit your beautiful land, enlivened by song, dance and fiestas.
Thank you Lesley with my ❤️
@@lesleyingoa
This is my 4th try. For some reason, the 3 previous attempts to respond to your message on You Tube had failed.
Bless you Lesley for having helped me with my queries.
I have never been to Goa but have always wanted to. It has had a timeless appeal for me for it's vibrant culture , lush natural beauty, architectural gems , good natured people and it's lip smacking cuisine.
My interest in Goa was fostered by the company of my school mates at SJC/Bandra. ....a lively bunch of East Indians ....Sequeiras, Pintos, Nettos, Menezes , Braganza, Britto, Coelho, Remedios, D'Penha Athaide, along with the noses- in -the- air Anglos ....Proudfoot, Digby, Richardson, Algernon, Welch Warren, and Roman Catholics of Portuguese descent.......The distinguishing lines of each blurring among the three.
Naval postings for my father took us across Bombay from I.N.S.Hamla /Malad to South Bombay, and each time, always within touching distance of the Arabian sea . Consequently it brought us often in close proximity to the pockets of the Koli community and especially, the bustling presence of the Koli fisherwomen.
They were at their dramatic best when the tall ~masted , wind ~driven sail boats docked off Marve beach.
Then these women were in full command of the scene, while they flew around , unloading the freshest catch from the sea from the boats, and later, squatted down om the beach, to preside over tokris , mounded high with king fish , pomfret, plump lobsters.... and they recited in a sing -song manner , the price of each fish when they were not in constant , screeching competition with the diving crows.
Woe upon any customer if a deal did not go through...then , the air would be rent with the choicest expletives, and the spat out red juice of betel leave would crown the heads of all the hapless gathered there .
In my school days, Mario's cartoons in the Illustrated weekly of India together with Frank Moraes brilliant editorials in THE TOI, in an unrelated way , gave me a sense of what the Goan way of life was like.
Time has gone by. Nevertheless , Goa's mystique still holds a lot of allure for me .
Someday soon , I hope to to see the grand mansions of Fontanhais, to listen to the thrum of Goan guitars to savour it's culinary delights and meet it's citizens who so love their music , dance, feni , fiestas and sossegado!!!
Sorry Lesley for rambling on like this.....but the extensive coverage of your mesmerising home state has evoked from me, this kind of response
Thank you once again, with my ❤️
@@lesleyingoa
Bless you Lesley for helping me with my queries.
I have never been to Goa but have always felt it's timeless appeal , in an unrelated way .
My school mates in SJC /Bandra , a lively bunch... whose surnames were mostly Britto, Athaide Netto, Menino Alburquerque , Rodrigues, Menezes ...belonged to the East Indian community or were of Portuguese descent ...The lines between the two blurred somewhere along the way...but I suspected they were all Goans.
Mario's beautiful cartoons in the Illustrated weekly and Frank Moraes' brilliant editorials in the TOI , made me sense in a very evocative way the unique identity of the Goans, and their irrepressible love for life
And then I found your channel. Your extensive coverage of Goa has brought out many aspects of the Goan way of life hitherto unknown to keep, and has made me love this beautiful land more than ever... with its rivers which have a musical lilt to their names like Zuari and Mandovi, places like Benaulim and Siolim.
it's good natured people and their undying love for dance and music , good food laced with Goan spices , feni and of course Sosegaddo.
Someday I hope I can come to Goa and absorb it's vibrant diversity.
Thank you once again Lesley with my ❤️ for your response.
Nicely prepared 👍
I would love to see your house
Video on your beautiful house
Waiting for it 😊
Hi Lesley maa'm. I love to see your videos.pls can you just tell about alves Fernandes.he has not posted any recipes recently .I hope everything is fine.God Bless!!
Hi I don’t personally know Alves
@@lesleyingoa ok thank you maa'm
Can't we grind the dry prawns along with the masala
Hi, I prefer to grind it separately because it is added separately. I guess you can try grinding with masala if you prefer
Does wild boar meat available in Goa?
No idea
Can same recipe used for Meat or mutton for meat or mutton balchao... As we do not eat Pork...
Hi sorry I don’t know as I never made mutton or beef balchao
Balchao is essentially fish, prawns or pork. Mutton and Beef never used.
HOW R U LADIES DOING. Pork pickle recipee. PLEASE. THANKS.
We are good. Will post pork pickle sometime
Looks great except for the fat