Pork Balchao

This is another pork dish from the Indian state of Goa. It is relatively dry and pretty similar to pickle. If your are in a mood for a fiery pork dish, then this one is for you!   

Preparation time - 10 minutes+ 30 minutes marination
Cooking time - 50 minutes

Ingredients:

Pork - 750 gm, cut into small sized pieces

Onion - 2, medium sized

Tomato - 2 1/2, big

Ginger paste - 3/4 tbsp

Garlic paste -1 1/2 tbsp

Kashmiri dry red chilli - 12

Cumin seeds - 3/4 tbsp

Mustard seeds - 3/4 tsp

Cinnamon - 1 1/2'' stick

Cloves - 6

Sugar - 1 1/2 tbsp

White vinegar 1/3 cup

Salt - to taste

Method : 

1. Wash, clean and cut the pork into small pieces.

2. Broil the red chillies, cinnamon, cloves, cumin seeds and mustard seeds. When cool grind  to a fine paste using the vinegar. Add the ginger and garlic paste and give a churn. Keep aside.

3. Marinate the pork with the ground paste and salt for 30 minutes.

4. Heat oil in a deep bottomed pan, add the onions and saute till the onions are lightly brown. Add the tomatoes and saute till they are soft and pulpy. Add the sugar and give it a stir.

5. Add the marinated pork and stir continuously for 5-6 minutes. Add 1/2 a cup of warm water and mix well. Cover and cook for 30 minutes.

6. Open and see if there is any water, if there open and cook stirring continuously till a thick saucy gravy is got.

7. Transfer to a serving dish. Serve hot with boiled rice.