Mangalorean Pork Bafat

Name: Mangalorean Pork Bafat
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 700 g pork (bone-in, medium pieces with some fat); 2 pcs onion (medium, sliced); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 10 pcs byadagi red chili (stems removed, soaked in warm water); 2 tbsp coriander seeds; 1 tsp cumin seeds; 8 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 2 tbsp vinegar; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for cooking)

RATING

4.3/5(31)

TASTE SCORE

10/10

A bold coastal pork curry from Mangalore, this bafat is built on a deep red spice paste with warm chilies, tangy vinegar, and slow-cooked meat that turns tender and richly flavored.

PREP

25m

COOK

60m

SERVES

1 KATORI

569 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the chilies and get the pork ready.
1.Rinse the dried red chilies and soak them in warm water for 15 minutes.
2.Wash the pork pieces and drain well.
3.Slice the onions and roughly chop the ginger.
TIPKeep some fat on the pork pieces for the best flavor and a richer curry.
mix · ~5 min
Grind the bafat masala.
1.Add the soaked chilies, garlic, ginger, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, vinegar, and 2 to 3 tbsp soaking water to a grinder.
2.Grind to a smooth, thick red paste.
3.Scrape down the sides once or twice so the masala turns even and fine.
TIPUse very little water while grinding so the masala stays intense and coats the pork well.
saute · ~8 min
Cook the onions.
Heat oil in a heavy pot over medium heat. Add the sliced onions and cook until soft and lightly golden.
saute · ~5 min
Fry the masala.
Add the ground bafat masala to the pot and cook for 4 to 5 minutes, stirring often, until it darkens slightly and smells rich.
TIPKeep the heat medium to low so the chili paste cooks without scorching.
simmer · ~7 min
Add the pork and start the curry.
1.Add the pork pieces and salt to the pot.
2.Mix well so the masala coats every piece.
3.Pour in the water and bring the curry to a gentle boil.
simmer · ~40 min
Cook until the pork is tender.
Cover and cook on low heat for 35 to 40 minutes, stirring a few times, until the pork is tender and the gravy is thick but spoonable. Add a splash of water only if needed.
TIPThe curry tastes best when the oil rises lightly on top and the pork turns soft but not shreddy.
rest · ~10 min
Rest the curry before serving.
Turn off the heat and let the bafat sit for 10 minutes so the spice and vinegar settle into the meat.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose pork with some fat and bone; it keeps the curry rich and prevents the meat from drying out during the simmer.
2
Grind the bafat masala very smooth with minimal soaking water so it fries properly and clings to the pork instead of thinning the gravy.
3
Fry the masala until it darkens slightly and smells rounded, not raw; this step removes harsh chili notes and deepens the curry.
4
Keep the simmer gentle after adding water, because a hard boil can toughen the pork before it has time to turn tender.
5
Stir a few times while simmering, especially near the end, since the thick spice paste can catch at the bottom of the pot.
6
If the curry tastes sharp right after cooking, let it rest or cool and reheat later; the vinegar and whole spices mellow beautifully with time.
7
This bafat often tastes even better the next day, so make it ahead if serving for a family meal or feast.