Pork Balchao



1kg Pork boneless (I used belly)

¼ cup Balchao Preserve

2 medium onions finely chopped

3-4 cloves of garlic sliced

2 sprigs of curry leaves

2-3 green chilies finely chopped

12-15gms jaggery

2 tablespoon oil

Salt to taste

** If you don’t have Balchao preserve use 1 tablespoon dry galmo powder.


Goan Pork Balchao

Ingredients to grind:

16 -18 Kashmiri chilies

15 – 16 cloves of garlic

1” inch ginger

½ teaspoon turmeric powder

1 teaspoon cumin (Heap full)

1½” inch cinnamon stick

24 – 26 peppercorns

12 – 14 cloves

¾ cup of vinegar

½ cup of vinegar (to clean the mixer)



1. Clean and cut the pork into 1” inch pieces.


2. Apply salt and set aside.


3. Grind the masala to a paste.


4. In a pan sear the pork pieces on both sides this will extract the water and give you a nice colour (browning). Pork will release fat so use only 1 ½ teaspoon oil to start the searing process.


5. Don’t overcook, we need the pieces to absorb the masala while cooking and during the ageing process.


6. After the meat is seared well put it in a bowl and set aside.



1. In a pot / deep pan fry the sliced garlic in oil (while searing the meat if you got excess fat use that instead of oil).

2. Once the garlic started turning brown add the curry leaves and chilies followed by finely chopped onion.


3. Sauté the onions till they turn translucent.

4. Add ¼ cup Balchao preserve and cook for 30-40 seconds.



5. Now add the ground masala and cook for 1 minutes.


6. Add ½ cup of vinegar to the grinder and remove all the masala that is remaining and add to the pot.


7. Add the pork pieces to the pot and stir well. Cover and cook on low heat.


8. After 10 minutes add jaggery.

9. Cover and cook for about 20 minutes or till the pork is done.


10. Check salt to taste.

11. Set aside to cool.


12. Your Goan Pork Balchao is ready let it mature for 3 to 4 days.

Goan Balchao

13. Use as required.

Pork Balchao

Enjoy life, it’s delicious.



* Judge the use of oil depending on the cut of meat you are using ( pork belly – less oil as it gives out more fat and for leaner meat 3-5 tablespoon).

*Don’t use water for this recipe if its meant to be a pickle but if you want to serve this as a main course then at step # 7 add 1 cup of water or as required.


9 Comments Add yours

  1. Audrey D'silva says:

    Alves is the balchao preserve separate . If not can you post the recipie .


    1. alvesnaaron says:

      Click the word “Balchao preserve” it will take you to the recipe.


  2. Kiran Kumar says:

    do we have to keep the finished dish in the fridge for 3-4 days during the maturing process or it can be matured at room temperature??


    1. alvesnaaron says:

      It should be kept in a cool place.


  3. Hello Mr. Alves Fernandes, its a pleasure to follow your recipes, they are really yummi. A friend brought from Goa a pack of dried shrimps and I would like to know if I can do this recipe grinding with the spices many 200 grms of these shrimps. I never cooked Before. Regards from Portugal. thank you


  4. I mean the baby shrimps dried shrimps to do the balchao to preserve. Thank you . Tgds


    1. alvesnaaron says:

      Yes you can use it .


  5. Bianca says:

    Hello your receipes looks delicious.. is balchao preserve available in panjim Goa.. I tried searching everywhere cudnt find it.. can i omit it or substitude it with something easy ingredient…


    1. alvesnaaron says:

      You will get it in Mapusa market


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