An age-old dish that is fading away from the Goan cuisine. It is prepared with a boneless cut of fatty meat that is cooked until succulent with a crispy, bubbly and golden brown skin. Hence, named “Pork Torradinha”, the Portuguese word “torradinha” meaning “toast”. Traditionally, the meat is cooked either over hot embers, grilled on the barbecue or roasted in the oven. I have used the air fryer to speed up the process. Once the meat is done, it is cut into pieces and tossed in the Goan signature recheado masala to soak up the spicy goodness. These perfect bite sized pieces are tender, juicy, packed with flavour and mouthwateringly delicious. An ultimate appetizer when paired with an alcoholic drink or can be served with the main meal.
Recheado masala is the “go to” spice paste in all Goan households. It is so versatile, elevates and transforms any dish into a tasty delight. Perfect, spicy, balanced with sourness from the vinegar and a touch of sweetness. Complements the pork pieces beautifully, making them delectable.
Recheado masala is the “go to” spice paste in all Goan households. It is so versatile, elevates and transforms any dish into a tasty delight. Perfect, spicy, balanced with sourness from the vinegar and a touch of sweetness. Complements the pork pieces beautifully, making them delectable.
 Skin brushed with vinegar  Air-fried at 450 F or 232 C for 30 minutes  Pork pieces tossed in recheado masala |  Air-fried at 300 F or 150 C for 30 minutes  Strips cut into pieces  Recheado Masala |
Pork Torradinha
(Serves 6 or 8)
Pork
Ingredients:
750 grams or 1 kg boneless pork belly
1 tablespoon + 1/4 cup apple cider vinegar
1 tablespoon oil
salt
Method:
Wash belly, pat dry, slice into 1-inch wide strips and long enough to fit into the air fryer crisper plate. Season strips with salt and brush only the skin with 1 tablespoon vinegar. The latter helps to draw out the moisture and dry out the skin.
Preheat air fryer at 300 F or 150 C for 3 minutes.
Place the strips into the air fryer crisper plate, skin side up and cook at the above temperature for 30 minutes.
Now, set the air fryer to 450 F or 230 C.
Brush the skin of the cooked strips with oil and sprinkle some salt on top (not too much). Cook at this high temperature for 30 minutes until the skin is crispy, bubbly and golden brown.
When done, remove belly and cut into pieces. Set aside.
Recheado Masala
Ingredients:
To be ground to a paste (with 3/4 cup apple cider vinegar, no water)
8 red dried Kashmiri chillies
10 whole black peppercorns
8 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 heaped spoonful of chopped garlic
1-inch ginger
1 medium onion (sliced and caramelized in a little oil)
a small ball of tamarind
1 teaspoon sugar
salt
Method:
Grind the above ingredients in a blender until fine. The masala should be thick and not runny.
In a skillet, heat some of the melted pork fat from the air fryer basket and cook the recheado masala well. Toss in the pork pieces. Rinse the blender jar with the balance 1/4 cup vinegar (indicated in the list of ingredients under pork) and add to the skillet. Lower heat, stir and allow pork pieces to absorb the spicy goodness for few minutes.
Serve hot as an appetizer or with the main meal.
Note:
- Without an air fryer, meat can be cooked the traditional way, as indicated in the intro.
