Monday, February 9, 2015

Best Ever Indian Cookbook's Pork Balchao

This was super delicious, and since I always love slow cooked meats, we made this soon after I received the Best Ever Indian Cookbook.  I love changing things to the crockpot when possible, it makes dinner time so much less stressful.  We served this with rice pilaf, and each serving, there were six, was around 250.  We all gave this a 9, and although I was worried, it isn't at all too spicy.  This was easy, and smelled delicious.  You have to be vigilant while cooking the spices before putting it in the crockpot, but otherwise this is really simple.  Here's what I did:

4 T vegetable oil
1 T grated fresh ginger
1 T minced garlic
1 t cinnamon (a little less)
2 dried red chilies, torn (you could add more if you wanted it spicier)
4 cloves
2 t cumin
10 black peppercorns
1 lb pork loin, cubed and seasoned with salt
1 t turmeric
1 c water
1 1/2 T tomato paste
1/2 t chili powder
1 large onion, finely sliced
1 t salt
1 t sugar
2 T cider vinegar

In a spice grinder, grind up the cinnamon, chilies, cloves, cumin, and peppercorns.  Heat 2 T oil in a large pan, and add the ginger and garlic.  Fry for 30 seconds, then add in the blended up spices and cook for 30 seconds more, stirring constantly.  Add in the pork and turmeric and fry for 5-6 minutes, stirring regularly.  Dump everything in the crockpot.  In the same pan, heat up the remaining 2 T oil if needed and fry the onion for 8-9 minutes.  Add them to the crockpot along with the salt, sugar and vinegar.  Let cook at least four hours, but more if you would like.  Mine cooked for about 6 hours.  Serve with rice.

1 comment:

  1. Did your pork come out tender? It must have quite a savory flavor and odor with the cinnamon and cloves. Interesting. Love mom