Pork Balchao

1 tbsp. ginger root, grated fresh

1 tbsp. garlic, crushed

1-inch piece cinnamon stick, broken up

2-4 red chilies, dried, chopped or torn

4 garlic cloves

2 tsp. cumin seeds

10 black peppercorns

1.5 lbs. cubed pork tenderloin, fat and silver skin removed

1 tsp. ground turmeric

1 cup water

1.5 tbsp. tomato paste

½ tsp. chili powder (optional)

1 lg. onion, finely sliced

1 tsp. sat

1 tsp. Stevia

2 tbsp. cider vinegar

Fresh chilies, to garnish

Heat tbsp. of water in a wok or large pan; add the ginger & garlic and cook for 30 seconds. Using a spice mill or grinder, grind the cinnamon stick, dried chilies, cloves, cumin seeds and peppercorns to a fine powder. Add the spice mix to the pan and cook for 30 seconds while stirring constantly. Increase the heat slightly while adding the pork and turmeric. While stirring regularly, cook for 5-6 minutes or until the meat starts the release its juices. Add the water, tomato paste and chili powder (if using), and bring to a boil. Cover the pan and simmer 30-40 minutes. Spray pan with cooking spray and “fry” the sliced onion for 8-9 minutes until browned, stirring regularly. Add the onion to the pork along with the salt, Stevia and cider vinegar. Stir, cover and simmer for 30-35 minutes or until the pork is tender. Remove from heat and spoon into serving dish. Garnish with fresh chilies and serve.

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