Mangalorean Pork Bafat

Instructions

1. 1

   Prepare the Bafat Masala

   • Place a dry skillet over low-medium heat. Add the dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Do not let them burn.
   • Remove from heat and let the spices cool completely.
   • Transfer the cooled spices to a grinder, add the turmeric powder, and grind to a fine powder. This is your fresh Bafat masala.
2. 2

   Marinate the Pork

   • In a large bowl, combine the pork cubes, 1.5 teaspoons of salt, and 1 tablespoon of the freshly prepared Bafat masala.
   • Mix thoroughly to ensure each piece of pork is evenly coated.
   • 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. 3

   Create the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the chopped onions and sauté for 8-10 minutes, until they become soft and turn a light golden brown.
   • Add the ginger paste, garlic paste, and slit green chillies. Sauté for another 2 minutes until the raw aroma disappears.
4. 4

   Sear and Spice the Pork

   • 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.
   • Add the remaining Bafat masala to the pot. Stir well and cook for 1 minute until the spices are fragrant.
5. 5

   Slow Cook the Curry

   • Squeeze the soaked tamarind in its water to extract the pulp, then strain the liquid into the pot, discarding the solids.
   • Pour in the vinegar and 2 cups of water. Stir everything to combine.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 80-90 minutes.
   • 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. 6

   Rest and Serve

   • Once cooked, turn off the heat. Taste and adjust the salt if necessary.
   • Let the curry rest, covered, for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
   • Serve hot with traditional Mangalorean Sannas (steamed rice cakes), pao (bread rolls), or plain steamed rice.