Pork Bafath is a recipe passed on to me by my mom-in-law. The traditional recipe is slightly different but she has altered this and has customized it to suit the palate of the family. She is a wonderful cook and all credit for this recipe goes to her alone!
The first time I tried pork was after my marriage and I was not a big fan of it until I conceived my DD#2. Like they say, pregnancy brings in cravings and one cannot always be sure how this happens.
I dreamed of eating pork during that time and my loving mom-in-law painstakingly prepared and brought me pork.
And now I am a changed person. I love pork bafath. Period.
I may not like other preparations of pork, but this one sure is a winner by all standards! The delicate balance of the sweetness from the onions caramelized in the pork fat to the spice from the chilies and the lovely flavor of the ginger through each bite of this dish makes my mouth water!
This one of the most simplest recipes I know! Mix all ingredients and put it on the flame!
Peeling of the garlic could be the only difficult task in this. That can be overcome by using peeled garlic from the market, though I have peeled it myself, every time I have made the dish.
Here it is, Pork Bafath the DSouza family way!
Pork Bafath
This is a traditional pork preparation in the Mangalore Cuisine
- 1 Kg pork (Bafath pieces)
- 5 numbers onions (Each onion is cut into 4-6 pieces. Chopped big.)
- 5 numbers green chillies (Minced fine. If you wan to reduce spice, slit and add.)
- 2 bulbs garlic (Peeled and slit in two.)
- 1 inch ginger (Minced.)
- 1 small lime size tamarind (Soaked in vinegar.)
- 2 tbsp vinegar
- 3 numbers cloves
- 2 numbers bay leaves
- 3 tsp bafath powder (Savitha is a family favourite. We have used Konkan too and its equally good. SRR is available online if you do not live in Mangalore. An affiliate link is available below.)
- 1½ tsp salt
Clean and wash the meat. Drain the water and leave in a strainer for the water to drain completely.
Mix all the ingredients except salt.
Cook in a covered pot first on high flame for 5 min and then on low flame till the meat is tender, stirring occasionally as required so that the meat does not stick to the bottom of the pan.
Add the salt.
Cool for another 5 min.
And just like that, it is done! Utterly delicious and mouth watering. Serve hot with sannas.
- This recipe does not call for any oil. The meat cooks in it’s own fat, rendering a lovely taste.
- This recipe tastes better with age. So don’t be afraid to cook in advance and store. This one can be made ahead and is always a winner.
- This goes well with Sannas, a Manglorean idli.
- The meat and all the ingredients cook in the fat of the meat. Fat releases with time, hence the slow cooking. Allowing the fat to turn to oil. Stir every 15 min so that the meat does not get stuck to the bottom of the pan.
- Remember slow cooking is the key! if you cook it on high, you will have a charred mess!
