I’m not sure why I have been hesitant on posting pork bafat recipe. Mostly because its commonly prepared by Mangaloreans, and I believe most people would know how to prepare it as it is a favorite among all Mangaloreans. However, some have their own special recipe so I thought of sharing this recipe my mom’s way and it’s always a great start to a new dish.
This recipe has been passed down for generations. Some call it pork bafat others Pork curry, and we at home call it “DUKRA MAAS” in konkani (Dukor – Pig  and Mass – Meat). You must have noticed while browsing through my posts some recipes call for Bafat powder. It is a ready-made powder which I got along with me to Singapore. Being brought up in Mangalore its a traditional Sunday ritual prepared by Catholics with its main features being the combination of vinegar and pork often served with a ‘pao’ (Idli / Dosa / Sanna) that is made from fermented rice of Konkani cuisine.
We get different types of pork meat in Singapore which is less fatty compared to the Mangalorean pork meat (best!). Hence, this pork recipe is more of a gravy than a curry. The fat imparts a great flavor to the dish which is why it must have some fat content. At home we sometimes prepare this in a claypot. As you follow through one of my posts on Claypot recipe cooking pork for longer gives it a unique taste. It gets more flavor the following day. So make sure you spare some for the next day.
Preparation time: 10 -15 minutes
Cooking time : 45 minutes
Serves: 4
Ingredients
Cubed Pork belly and lean meat – 1 kg (500 g each), I prefer less fat. Can also include bones
Onions – 3 large, chopped into 1/2 inch size
Garlic – 1/2 pod/bulb, sliced lengthwise
Ginger – Â 1 inch, finely chopped
Bafat  powder – 2 tbsp
Turmeric powder – 1/2 tsp
Vinegar – 2 tbsp
Salt – 1/2 tbsp
Cloves – 6Â
Bay leaf – 7 (optional), fresh if available, washed  and cut into halves
Directions
1. Cut the pork into cubes. Wash once and add it into medium deep-bottomed container. Prepare the onions, garlic and ginger.
2. To the washed meat, add the rest of the ingredients such as: bafat powder, turmeric, vinegar, salt and cloves along with chopped onions, ginger and sliced garlic. Mix and combine together with your hands to coat spices to the meat.
If you have bay leaf you can add now. We usually have fresh ones at home in our backyard but I haven’t used it here.
3. On medium heat let the meat cook for 40 – 45 minutes covered. Check in between 2 or 3 times and mix. Water oozes out from the onions so there would be no need to add any water.
After 30 minutes, check for salt. Add if required.
4. Turn off heat when the pork has cooked. Serve with rice or bread. You can even have it as a side with beer.
Cook’s tip:
*Do not add any water to this recipe. The onions release water as it simmers.
*If it gets too spicy add vinegar. The more the fat the more bafat powder you will need for spicing up the dish. The more leaner the meat less bafat powder is required depending on personal spice and same goes for black pepper pork.
If you wish to see related recipes hover over the recipe title and click:
Mangalorean Pancake with Pandan
Hope to hear your views on this recipe. Stay healthy!
