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!

Balchao Pork Tacos

Balchao Style Pork Tacos are easy to make and tasty to eat with the trademark flavors of Goa.

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.

Balchao Pork Tacos

Country-style boneless pork ribs are marinated in a Goan inspired masala then cooked slowly in the oven.

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!

Balchao Pork Tacos

The meat is tender and tasty. It is easily shredded for tacos.

 

After my last Goa-based recipe my husband asked me to come up with an easy version for Pork Vindaloo. He loves the sweet and sour flavors that come through in many of these Indian recipes. I have simplified the procedure but I have not compromised on the spices that make up the vindaloo masala. The result is a rich pork dish that everyone will love.

The Goan Pork Vindaloo recipe originated with Portuguese who had a recipe for cooking meat with wine and spices called Vinha d’Alhos. The Indians, who didn’t have much access to wine, substituted vinegar and added local spices including chiles giving us the popular Indian recipe.

Goan Pork Vindaloo incorporates the sweet and sour flavors in Indian cooking.

Goan Pork Vindaloo incorporates the sweet and sour flavors in Indian cooking.

A popular staple at pubs across London, one can find it on Indian menus worldwide. Pork Vindaloo can be served with rice but it is best with chapatis.

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