Tacos are always fun to serve. My family likes the fact that they can be customized to suit everyone’s palate. The best part is changing up the ingredients to make each dinner an exciting experience. Creating Balchao Style Pork Tacos was fun and tasty!
In this recipe I used country-style boneless pork ribs. This cut of pork is called ribs even though the meat is cut from the shoulder area. They are large strips, about 2 by 2 by 8 inches which makes them easy to handle. They are easy to prepare by cooking slowly in the oven or a crock pot. When the meat is done, it is very tender and tasty. It is easily shredded into strips which makes them perfect to use in tacos.
The recipe for Balchao Style Pork Tacos is based on a preparation that originated when Portuguese explorers visited Goa during the 16th Century. For more information on the history of Balchao, click here. The result of this meeting was the creation of a thick and tangy dark red sauce for flavoring pork or seafood. It tastes sweet, sour and spicy all in one bite for a mouth-watering treat. In this recipe, I use tamarind to provide a gently sour flavor.
A marinade is prepared with tomato, onion, garlic, ginger and an array of Indian spices. This is cooked together until the onion turns sweet and is ground into a paste. The pork is liberally coated in this spicy marinade and roasted in the oven until tender. Once it is done, I simply shred it into small bite-sized pieces.
The Balchao Style Pork Tacos are served in fresh chapatis. They are topped with generous servings of salsa, romaine and plain yogurt. The flavor of the rich and flavorful pork is contrasted by the tangy yogurt and salsa. Delicious!