Mangalorean Pork Bafat
A fiery and tangy pork curry from the coastal region of Mangalore. Tender pork pieces are slow-cooked in a unique blend of spices called Bafat masala, creating a rich, flavorful gravy that's simply irresistible.
For 6 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Bafat Masala
- b.Place a dry skillet over low-medium heat. Add the dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Do not let them burn.
- d.Remove from heat and let the spices cool completely.
- e.Transfer the cooled spices to a grinder, add the turmeric powder, and grind to a fine powder. This is your fresh Bafat masala.
- 2
Step 2
- a.Marinate the Pork
- b.In a large bowl, combine the pork cubes, 1.5 teaspoons of salt, and 1 tablespoon of the freshly prepared Bafat masala.
- c.Mix thoroughly to ensure each piece of pork is evenly coated.
- d.Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
- 3
Step 3
- a.Create the Curry Base
- b.Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the chopped onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
- d.Add the ginger paste, garlic paste, and slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Sear and Spice the Pork
- b.Add the marinated pork to the pot. Increase the heat to medium-high and sear the pork for 5-7 minutes, stirring occasionally, until it's browned on all sides.
- c.Add the remaining Bafat masala to the pot. Stir well and cook for 1 minute until the spices are fragrant.
- 5
Step 5
- a.Slow Cook the Curry
- b.Squeeze the soaked tamarind in its water to extract the pulp, then strain the liquid into the pot, discarding the solids.
- c.Pour in the vinegar and 2 cups of water. Stir everything to combine.
- d.Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 80-90 minutes.
- e.Stir every 15-20 minutes to prevent sticking. The curry is done when the pork is fork-tender and the fat has rendered, creating a rich gravy.
- 6
Step 6
- a.Rest and Serve
- b.Once cooked, turn off the heat. Taste and adjust the salt if necessary.
- c.Let the curry rest, covered, for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
- d.Serve hot with traditional Mangalorean Sannas (steamed rice cakes), pao (bread rolls), or plain steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork shoulder or belly with a good layer of fat. The fat renders during cooking, adding immense flavor to the gravy.
- 2This curry tastes even better the next day. Prepare it a day in advance for a richer, more developed flavor.
- 3To save time, you can cook the pork in a pressure cooker. After searing, add the liquids and pressure cook for 4-5 whistles on medium heat, then let the pressure release naturally.
- 4If you can find toddy vinegar (coconut vinegar), it will elevate the dish with its unique, authentic Mangalorean tang.
- 5Be careful not to burn the spices when dry roasting. This step is crucial for the flavor of the Bafat masala, and burnt spices will make the curry bitter.
Adapt it for your goals.
Different Protein
This Bafat masala works wonderfully with chicken thighs or mutton. Adjust cooking times accordingly; chicken will cook much faster.
Vegetarian OptionVegetarian Option
For a vegetarian version, use firm mushrooms, paneer, or raw jackfruit. Sauté the main ingredient before adding it to the simmering gravy.
Creamier GravyCreamier Gravy
For a slightly richer and milder gravy, stir in 1/4 cup of thick coconut milk during the last 5 minutes of cooking. Do not let it boil after adding the coconut milk.
Why this is on our healthy list.
Rich in Protein
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of B Vitamins
Pork provides several B vitamins, including B12, B6, niacin, and thiamine. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Anti-inflammatory Spices
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties.
Metabolism Support
The capsaicin found in the red chillies can provide a temporary boost to your metabolism and may aid in fat oxidation.
Frequently asked questions
Bafat masala is a traditional spice blend from the Mangalorean Catholic community. It's known for its unique combination of roasted spices, particularly the use of both spicy and mild red chillies, giving dishes a vibrant color, heat, and complex flavor.