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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
Prepare the Bafat Masala
Marinate the Pork
Create the Curry Base
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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.
This south_indian recipe takes 120 minutes to prepare and yields 6 servings. At 585.37 calories per serving with 32.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Spice the Pork
Slow Cook the Curry
Rest and Serve
This Bafat masala works wonderfully with chicken thighs or mutton. Adjust cooking times accordingly; chicken will cook much faster.
For a vegetarian version, use firm mushrooms, paneer, or raw jackfruit. Sauté the main ingredient before adding it to the simmering 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.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties.
The capsaicin found in the red chillies can provide a temporary boost to your metabolism and may aid in fat oxidation.
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.
Yes, you can use store-bought Bafat masala to save time. However, making it fresh at home as described in the recipe yields a much more aromatic and flavorful curry.
Pork shoulder or pork belly are the best cuts for Pork Bafat. They have a good ratio of fat to meat, which keeps the pork moist and adds a rich flavor to the gravy as it slow cooks.
A single serving of Mangalorean Pork Bafat (approximately 310g) contains an estimated 520-580 calories. This can vary based on the fat content of the pork used.
Mangalorean Pork Bafat is a rich, indulgent dish. While it's high in protein and contains beneficial spices, it is also high in fat and calories due to the pork. It's best enjoyed in moderation as part of a balanced diet.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves over time, making it a great dish to make ahead.
Traditionally, Pork Bafat is served with Sannas (fluffy, steamed rice cakes) which are perfect for soaking up the gravy. It also pairs well with pao (bread rolls), neer dosa, or plain steamed rice.