2 pounds country-style boneless pork ribs

2 teaspoons kosher salt, divided

1/4 cup olive oil, divided

1 cup white onion, finely chopped

4 cloves garlic, minced

1/2-inch piece ginger, minced

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1-inch piece cinnamon

2 cloves

1 teaspoon red chile powder

1 teaspoon ground cumin

1/4 teaspoon turmeric

2 tablespoons tomato paste

1 teaspoon tamarind concentrate

1 1/2 cups water

2 cups chopped romaine

1 cup plain yogurt

8 – 12 chapatis

1 lime, quartered


4 plum tomatoes, seeds removed and diced

1/4 cup red onion, finely chopped

1 – 2 tablespoons jalapeño, diced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon olive oil

1 1/2 tablespoons lime juice

2 tablespoons cilantro, chopped

4. Add one more tablespoon of oil to the pot and reduce the heat to medium-low. Use a wooden spoon to deglaze the bits from the bottom of the pan. Add the mustard seeds, cumin seeds, cinnamon stick and cloves. When the mustard seeds start to pop s start to pot add the powdered spices. Stir well. Take care not to let the spices burn. Add the onion. Stir and fry the onion for about 5 minutes until it turns light brown. Add the garlic and ginger. Fry for another 2 minutes. Remove the pot from the stove and let it cool slightly.

Balchao Style Pork Tacos  [Indian Fusion Recipe]

Balchao Style Pork Tacos are easy to make and tasty to eat with the trademark flavors of Goa with tamarind and Indian spices. In this recipe I use country-style boneless pork ribs which are marinated in a Goan inspired masala then cooked slowly in the oven. 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. Inspired by a recipe by Pati Jinich.


1. Preheat oven to 350°F.

2. Season the ribs with 1 teaspoon of salt.

3. Heat 2 tablespoons oil in large pot on medium heat. When hot, add the pork ribs and brown them on all sides, about 5 minutes per side. Transfer the ribs from the pot to a baking dish.

9. Remove the meat from the baking dish. Shred the meat into bite-size pieces using two forks. Return the meat to the dish and mix it with the remaining sauce.

10. Transfer the meat to a serving dish.

11. Heat the chapatis on a hot skillet until lightly toasted.

12. Place a generous amount of meat in each chapati. Top with lettuce, Salsa and yogurt, then garnish with a squeeze of lime juice.

6. Remove the masala paste from the food processor. Stir in another 1/2 cup of water. Evenly coat the meat on all sides. Cover the baking dish with a piece of foil or a lid. Place it in the oven for 1 1/2 hours.

5. Transfer the cooked onion masala to a food processor or blender. Add the tomato paste, tamarind concentrate and a cup of water. Process until smooth.

7. Combine the Salsa ingredients together in a small bowl. Chill until ready to serve.

8. Remove the foil or lid and let the meat cook for another 1/2 hour, or until the meat falls apart easily when pulled with a fork. Remove from the oven.