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.
Prep30 min
Cook90 min
Servings6
Serving size: 1 cup
585cal
33gprotein
16gcarbs
44g
Ingredients
1 kg Pork Shoulder (With fat, cut into 1.5-inch cubes)
3 pcs Onion (Medium, finely chopped)
4 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
4 tbsp White Vinegar (Use coconut vinegar for a more authentic flavor)
1 inch piece Tamarind (Soak in 1/4 cup warm water)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Rich, aromatic Pork Bafat with soft sannas – a soul-satisfying comfort food experience.
This mangalorean dish is perfect for dinner. With 1042.65 calories and 40.02g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Water (For the gravy)
10 pcs Dried Red Chilli (Use a mix of Byadgi for color and Guntur for heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorns
1 tsp Turmeric Powder
4 pcs Cloves
1 inch piece Cinnamon Stick
Instructions
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
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
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
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
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
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.
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
