Ingredients

For the Masala:-

• 1/2 tsp cloves
• 1 tsp Black Pepper Corns
• 2 Cardamom
• 3 inch Cinnamon stick
• 1 tsp turmeric powder
• 15 Garlic cloves (roughly chopped)
• 15 Dry Kashmiri Chillies
• 8 Byadagi red dry chillies (or use any other red dry spicy chilies)
• Vinegar (as required to grind the masala)
• 5 tsp sugar
• 1 tsp Salt

Other Ingredients:-

• 500 grams Pork meat (boneless)
• 1/2 tsp turmeric powder
• 1/2 tsp Salt
• 3 cup Oil (to deep fry)
• 10 Garlic cloves (thinely sliced)
• 3 inch Ginger Piece (chopped)
• 2 springs Curry leaves (optional)
• 2 large Onions (finely chopped)
• 1/2 cup Vinegar

Instructions

• 1 Wash the meat.
  
• 2 Cut meat into 1/2 inch cubes.
  
• 3 Apply turmeric and 1/2 tsp salt to the meat. Keep it aside for an hour. Drain all water from meat.
  
• 4 In a deep frying pan, deep fry the meat pieces. (Or sun dry the meat for 1-2 days till meat has lost all its moisture).
  
• 5 Deep fry till golden brown.(Each batch of meat will take about 20 minutes on medium to high flame). I deep fried entire meat in 2 batches. Reserve the oil for later use in the recipe.
  
• 6 Drain meat on absorbent paper towel. Pour 1/4 cup vinegar over the meat pieces. Allow vinegar to soak in for about 30 minutes to an hour.
  
• 7 In a mixer grinder , grind all ingredients mentioned under 'For the Masala' using sufficient vinegar (about 3/4 to 1 cup) into a fine paste. (Don't use any water while grinding). Keep it aside. (See recipe notes below).
  
• 8 In a vessel, add the oil that was used to deep fry the meat. Add in the garlic, ginger and curry leaves. Fry for 30 seconds and don't allow these ingredients to get brown.
  
• 9 Then add the onions. Fry till onions turn soft (and not brown).
  
• 10 Add the ground masala. Fry for 2-3 minutes.
  
• 11 Add the pork meat. Mix well.
  
• 12 Cook on low flame for 10-12 minutes with lid open. Adjust the salt, sugar and vinegar (remaining 1/4 cup vinegar if required). Pork balchao is ready. Allow this pork pickle to mature for at least 10 days to 2 weeks before consuming it.
  
• 13 After 2 weeks , pork balchao is ready to be served. Enjoy! (See recipe notes below).
  

Recipe Notes

1. Click here for Prawn Balchão Recipe.
2. Click here for Goan Prawn Curry Recipe.
3. Click here for Goan Fish Curry Recipe.
4. • Do not use water at any stage while preparing this pickle (while grinding masala or while cooking it. Just use vinegar only).
   • Allow it to mature for at least one week before its use at room temperature or for 3 weeks at room temperature. Then you can refrigerate it for 3-4 months.
   • You can skip the onions.