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Spicy, tangy Goan pork sausage cooked with onions and potatoes, stuffed into a soft pao bread roll. A quintessential Goan street food snack that's bursting with flavor and ready in minutes.
Sauté Aromatics
Cook Potatoes and Chorizo
Finish the Filling
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Spicy, tangy Goan pork sausage cooked with onions and potatoes, stuffed into a soft pao bread roll. A quintessential Goan street food snack that's bursting with flavor and ready in minutes.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 504.41 calories per serving with 18.92g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Assemble and Serve
Top the chorizo filling with a sunny-side-up or fried egg before closing the pao for a richer, more substantial meal.
Incorporate finely chopped bell peppers (capsicum) along with the onions for added color, crunch, and nutrition.
Replace the Goan chorizo with crumbled firm tofu, soya granules, or finely chopped mushrooms. You will need to add more spices like paprika, cumin, and a bit more vinegar to mimic the flavor.
Sprinkle some grated mozzarella or cheddar cheese over the hot filling before serving and let it melt for a gooey, delicious twist.
The pork chorizo provides a significant amount of protein, which is essential for muscle building, tissue repair, and overall body function.
The carbohydrates from the potatoes and pao offer a quick source of energy, making this a filling and satisfying snack or meal.
Onions and garlic belong to the allium family, known for containing sulfur compounds that may have various health benefits, including anti-inflammatory properties.
Goan Chorizo Pao is a delicious and indulgent dish, but it is high in calories, saturated fat, and sodium due to the processed pork sausage. It's best enjoyed in moderation as an occasional treat rather than a regular part of a health-focused diet.
A single serving of Goan Chorizo Pao, as per this recipe, contains approximately 450-550 calories. The exact number can vary based on the fat content of the chorizo and the size of the pao.
Goan chorizo is unique due to Portuguese influence. It's made with pork, a specific blend of Goan spices, and most importantly, toddy vinegar (coconut vinegar), which gives it a distinct tangy and sharp flavor profile. It is typically sold in strings of small, bead-like links.
If pao is unavailable, you can use any soft bread rolls, dinner rolls, or even small burger buns. The key is to use a bread that is soft and can absorb the delicious oils from the filling.
To reduce the heat, you can deseed the green chilies before adding them, or omit them entirely. The spiciness of the chorizo itself varies by brand, so you may want to look for a milder version if available.
Store the leftover chorizo filling in an airtight container in the refrigerator for up to 3 days. Reheat the filling in a pan or microwave until hot. It's best to assemble the pao just before serving to prevent the bread from getting soggy.