Pork Bafath
This is a traditional pork preparation in the Mangalore Cuisine
Prep Time10 minutes mins
Cook Time1 hour hr
Course: Main Course
Cuisine: Indian
Keyword: pork, Pork Bafath, traditional pork
Servings: 6 people
Deep dish with lid
Strainer
Measuring spoons
- 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!