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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Pork Bafat | Dukra Maas

February 26, 2010

Pork Bafat | Dukra Maas

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Love pork? Give these other classic Mangalorean recipes a try!

Pork Green Masala

Pork Sorpotel

Pork Indad

Pork Salad

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Pork Bafat | Dukra Maas

An easy, spicy & delicious pork curry that is traditionally made in Mangalorean Catholic homes using a classic spice blend known as the 'bafat powder'. You can use ready made powder or grind the spices
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Mangalorean
Keyword: Dukra Maas, Pork Bafat, Pork Curry
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Calories: 311kcal
Author: Shireen Sequeira

Ingredients

  • 1 kg pork, with fat
  • 3-4 large onions
  • 2-3 green chillies (adjust to taste)
  • 10-12 cloves garlic
  • 2 inches ginger
  • 2 inches cinnamon or cassia bark
  • 4 cloves
  • 2 bay leaves
  • 2-3 tablespoons bafat powder
  • 2-3 teaspoons thick tamarind extract
  • 1/2 teaspoon vinegar
  • salt to taste

Instructions

  • Cut the meat into medium sized pieces (cubes). Ideally every piece of meat should have some fat along with it.
  • Cut the onions into large cubes & finely chop the ginger. The garlic can be left whole by just removing the skin (if you are using Indian garlic). Slit the green chillies into half.
  • In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
  • Cook on slow fire till almost done & then add the onions & garlic.
  • There is no need to add water unless the meat has very little fat
  • Serve piping hot with Sanna (Mangalorean idlis/rice cakes)

Nutrition

Nutrition Facts
Pork Bafat | Dukra Maas
Amount per Serving
Calories
311
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
102
mg
34
%
Sodium
 
201
mg
9
%
Potassium
 
835
mg
24
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
32
g
64
%
Vitamin A
 
1742
IU
35
%
Vitamin C
 
15
mg
18
%
Calcium
 
79
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Mutton Beef and Pork Tagged With: Catholic Cuisine, Dukra Maas, Mangalorean Specials, Pork, Pork Bafat, Recipes With Bafat Powder

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Comments

  1. Manisha says

    December 16, 2011 at 6:26 am

    Hi Shireen, This looks awesome, Do u have pork roast recipe. If so please post

    Reply
    • ELIZABETH CORREA says

      December 16, 2020 at 10:21 pm

      Super enjoyed it. Thks and it’s easy and quick.

      Reply
      • Shireen Sequeira says

        December 17, 2020 at 12:36 pm

        Glad to hear that Elizabeth!! Thanks for the feedback!

        Reply
  2. Anonymous says

    December 27, 2011 at 11:06 am

    Hi

    Iam a Mangalorean and i love your Blog. i am Desperately looking for Pepper Pork can you please help me with that. Thanks – Sonia

    Reply
  3. Shireen Sequeira says

    December 27, 2011 at 4:58 pm

    Hi Sonia, thanks for your comment, I don't have the Pepper pork recipe as of now and I am travelling currently, will try it out soon & upload the recipe

    Reply
  4. Anonymous says

    January 30, 2012 at 3:28 am

    Hi, I live in Melbourne, was hunting for Bafat..finally found the powder after eleven months. so glad to find ur recipe as mom was unavailable..thank u so much..It's YUM!1

    Reply
  5. Shireen Sequeira says

    January 30, 2012 at 3:53 am

    @Anonymous: So glad u were able to make it – Pork Bafat I assume or was it the powder u made? Either ways, glad I was of help!!

    Reply
  6. Sherman de Souza says

    May 6, 2012 at 2:48 pm

    Hi Shireen,
    so you add the onions and garlic at the end eh?does that cook the onions enough? i have always added everything together and cook it till done 🙂

    Reply
    • sunita lobo says

      October 18, 2017 at 10:23 am

      I do the same too.

      Reply
    • Ben says

      December 19, 2017 at 4:20 am

      I add the garlic at the start, since I don’t like it remaining crunchy. I like some crunch in the onions, so I add it towards the end (about 10 mins before turning off the fire)

      Reply
    • Melissa Christabelle Crasto says

      March 5, 2021 at 2:22 pm

      I fry the fat a little till it leaves oil and then fry the onions in it and keep aside. I cook everything else together and then add in the semi fried onions at the end 10 mins before switching off the flame.

      Reply
  7. Shireen Sequeira says

    May 7, 2012 at 4:53 am

    Hi Sherman,

    Yes, its my mum's tip. She adds part of the onions and garlic initially the remaining ones towards the end..when u have say 10mins more of cooking. This helps retain the onions and garlic and they don't turn liquid. This is in the case where you get very tough pork that takes an hour at least to cook. You can add everything together if you get tender pork 🙂

    Reply
  8. Tanya says

    June 17, 2012 at 8:33 am

    Hi Shireen, I was looking for an authentic Mangalorean Pork Bafad receipe, and yours was the first that came up. It is an hour later and I am still looking through all your posts. It's making me crave good mangalorean food. And more so bringing back some wonderful memories of my late grandmum. Thanks. Good luck and keep up your great work!

    Reply
  9. Shireen Sequeira says

    June 18, 2012 at 4:17 pm

    Hi Tanya,

    Thanks so much for the lovely compliments! I hope you enjoyed your time browsing through my blog and I do hope you cooked a dish or two & relished it too! I'd love to hear your feedback whenever you are able to! Take care!

    Reply
  10. Marilyn Clews says

    July 12, 2012 at 3:45 am

    Hi Shireen, I love ur blog! I use a lot of ur recipes I am going to cook dukra mass tomorrow, wish me luck! I miss my mum's mangy cooking, I miss her 🙁
    I am a Mangy living in Melbourne and married to a English. He loves Indian food. I love cooking for my family.
    keep up the gr8 work. u r awesome!

    Reply
  11. Shireen Sequeira says

    July 12, 2012 at 5:37 am

    Hi Marilyn, thank you so much for all the lovely things you have said about my blog! I am so happy to know that it has helped you with your cooking. I hope u like the dukra maas too, would love to hear your feedback! Take care, happy cooking & a big hug to u:)

    Reply
  12. Anonymous says

    October 22, 2012 at 8:03 am

    I would like to try your Pork Bafad recipe. You have mentioned 2-3 tsps of tamarind juice. Will that suffice for a kilo of pork.

    Thank you

    Reply
  13. Shireen Sequeira says

    October 22, 2012 at 8:24 am

    @ Anonymous: I use home made tamarind juice which is nothing but a thick paste – so according to my taste 2-3 tsp of this thick paste+1/2 tsp of vinegar suffices as I don't like very sour pork bafat. The elements of sweet, salt, sour and spice can always be adjusted according to one's taste and are not definitive. So please feel free to adjust according to your taste

    Reply
  14. Anna May says

    December 25, 2012 at 12:21 pm

    Hi Shireen! I live in Madurai, Tamilnadu and I tried your Dukra Maas today for Christmas. It was absolutely wonderful and my whole family truly enjoyed it. The recipe was so simple to follow and really had the same taste that I used to enjoy during my childhood. Thank you so much for bringing back the joyous memories of Christmas in Mangalore.Hugs and God Bless you for the wonderful work that you to do help us all Mangaloreans out in the world 🙂

    Happy New Year…

    Annabel D'Souza

    Reply
    • Shireen Sequeira says

      May 15, 2013 at 5:19 am

      Hi Anna! Thanks a ton for your wonderful comment and so sorry to have missed responding to it on time. I am thrilled to know that you enjoyed the Dukra maas with your family 🙂 glad to know that my recipes help you reminisce ur time in Mangalore! Have a wonderful year ahead!

      Reply
  15. Fred D'Souza says

    May 14, 2013 at 1:05 pm

    Hi Shireen,

    I have lived in Melbourne, Australia for several years, never saw bafat powder anywhere.
    Do you know if it is available here. Any help would be much appreciated.

    Thanking you kindly,

    Fred D'Souza

    Reply
    • Shireen Sequeira says

      May 15, 2013 at 5:24 am

      Hi Fred,

      I am sorry I don't know where Bafat powder is available at the moment, but I have asked a couple of friends and am awaiting their response. Till then, would it be feasible for you to make a small batch of it yourself? If yes, here's the recipe:

      https://www.ruchikrandhap.com/2011/05/bafat-pito-bafat-masala-powder.html

      Regards,
      Shireen

      Reply
  16. Fred D'Souza says

    May 14, 2013 at 1:12 pm

    Hi Shireen,

    I have lived in Melbourne for over 17 years and never heard the word Bafat Powder anywhere as much as I would have liked to. Would you or any of your blog readers known where I can purchase this item.

    Thanking you kindly,

    Fred D'Souza

    Reply
    • Shireen Sequeira says

      May 15, 2013 at 5:24 am

      Hi Fred,

      I have replied to your query above!

      Rgds
      Shireen

      Reply
  17. Nitin Cedrick Dias says

    December 21, 2013 at 12:42 am

    Hi Shireen,

    Am Nitin Dias. Your recipe reminded me of my Mum's made Dukra maas. Picture resembles very much. I live in London and its been more than a year since i had Dukra maas. So i'm going to try cooking that for this christmas. Hopefully i'll get all the ingredients. Your recipe would be of great help in cooking. Thank you very much.

    Reply
  18. vasmaiden says

    July 2, 2014 at 6:50 am

    Very usefull

    Reply
  19. Rob Stan says

    June 2, 2015 at 6:21 pm

    Hi Shireen, I tried this recipe a couple of weeks back and it came out good. I have tried recipes from different websites become, but they were nothing like your recipe. Everyone liked my Pork Bafat. I bought Pork Picnic Roast (Pork Shoulder) from a local store here and my wife helped me search for recipes from google and found your web site. Your website is so well organised with such good quality pictures.

    Stany DSouza, Los Angeles, CA

    Reply
  20. Shireen Sequeira says

    June 3, 2015 at 9:51 am

    @ Nitin Dias: Thanks so much for your lovely words and sorry for the delay in responding. Hope you enjoyed this dish 🙂

    Reply
  21. Shireen Sequeira says

    June 3, 2015 at 9:51 am

    @ Stany DSouza: Thank you so much for your feedback and I am glad that you enjoyed this recipe 🙂 Thanks for taking the time to write to me, appreciate it!

    Reply
  22. Daisy Mathias says

    September 21, 2015 at 2:58 pm

    H Shireen,

    How are you? I am Daisy from Bombay.

    Could you tell me the recipe for cooking pork (meetak ghallele dukra maas

    Reply
  23. Shireen Sequeira says

    October 6, 2015 at 4:04 am

    @ Daisy: I don't have the recipe yet, will post it as soon as I've tried it out 🙂

    Reply
  24. Pranesh says

    November 9, 2016 at 11:57 am

    Hi Shireen. I have tried out your recipe and enjoyed it very much. Thanks a lot!

    Reply
  25. Janice Pearl says

    December 24, 2016 at 6:23 pm

    Hi Shireen, my Mom & Dad pointed me here when I kept pestering them for the family bokra mass recipe. They claimed it was the same and they couldn't try explaining it as well! Glad to find your blog. I think I'll be able to try many more traditional dishes once this one is a success. Pork is almost done. I mixed everything together though as we got really tender and fresh meat. *fingers crossed*

    Reply
  26. Shireen says

    January 3, 2017 at 6:09 am

    @ Janice: So glad to hear that 🙂 Do stay tuned for more recipes!

    Reply
  27. Lula Palooza says

    May 2, 2017 at 2:59 am

    Hi Shireen,
    what part of the pork do you use for this?
    thanks

    Reply
  28. Shireen says

    May 2, 2017 at 10:25 am

    @ Lula: Hi! In Mangalore, the pork is not really available by cuts…however in Dubai we use a mix of pork belly and shoulder

    Reply
  29. gopal says

    May 13, 2017 at 3:26 am

    Hi Shireen, any particular reason that the onions and garlic are added halfway through ? Thanks for the recipe, this one's a keeper.

    Best
    Gopal

    Reply
  30. Shireen says

    May 13, 2017 at 4:44 pm

    @ Gopal: Hi! Well, that's the way my mother always made it – she said that if you add all the garlic and onions at the beginning they would disintegrate (as the proper way to cook pork is to slow cook it for over an hour). In order to be able to get some pieces of both while eating you need to add some of them halfway. Hope this helps 🙂

    Reply
  31. gopal says

    May 13, 2017 at 4:58 pm

    Thanks , it makes sense. I slow cooked it for 3 hours on the lowest heat setting I have and boy, it turned out just perfect. Thank you much for your mum's recipe. Maybe you can thank her for me as well. Thank you, Best. Gopal

    Reply
  32. Shireen says

    May 14, 2017 at 3:22 am

    @ Gopal: So happy to hear that and I am sure my mum will be too! Thank you for trying out this recipe and for sharing your feedback 🙂 glad you enjoyed it!

    Reply
  33. Jane Liona Mendonca says

    February 21, 2020 at 5:34 pm

    Hi Shireen,

    Is the recipe not available anymore? I am able to view only pictures. If you could post it again, I would greatly appreciate it! I have tried many of your recipes and they are so delicious and bring back fond memories of my mom’s aunts, and grandmothers’ cooking.

    Best,
    Jane Mendonca

    Reply
    • Shireen Sequeira says

      February 21, 2020 at 7:15 pm

      Hi Jane,

      My apologies! The recipe got deleted accidentally when I was editing something on that post. I have put it back again, please do let me know if you are unable to view it! Thanks so much for letting me know and for your kind appreciation too!

      Reply
      • Jane says

        February 22, 2020 at 12:16 pm

        Thank you so much! I can see it now!

        Reply
        • Shireen Sequeira says

          February 23, 2020 at 12:43 pm

          Happy cooking Jane!

          Reply
  34. Analeez says

    July 3, 2020 at 7:00 am

    Hi. Love your recipes. Can you find out through your grapevine if anyone knows where one can find bafat powder in UK? Would really appreciate it. Thanks.

    Reply
    • Shireen Sequeira says

      July 7, 2020 at 4:29 pm

      Hi Analeez,

      Thanks a lot, sure I;ll do that and update you if I get any response from my friends. In the meanwhile I would request readers on my website who read this comment to please help! Thank you!

      Reply
  35. Sharon Fernandes says

    January 23, 2021 at 8:48 pm

    Comes out really nice. Perfect quantities.

    Reply
    • Shireen Sequeira says

      January 25, 2021 at 8:48 am

      Thank you so much Sharon!

      Reply
  36. Sarita says

    April 24, 2021 at 9:03 am

    Tried this recipe today .
    Just like my mom use to make it .
    Thank you

    Reply
    • Shireen Sequeira says

      April 24, 2021 at 7:12 pm

      That’s lovely! Thank you so much for your feedback Sarita!

      Reply
  37. Arjun says

    May 4, 2021 at 12:22 am

    Hello – This is a great recipe. Dish turned out delecious.

    I have one question: What’s the difference between pork sorpotel and pork bafat?

    Thanks!

    Reply
    • Shireen Sequeira says

      May 4, 2021 at 8:19 am

      Hi Arjun,

      Thank you so much for the feedback! Well, pork sorpotel is prepared with the offal (heart, liver, intestines etc). You can find more details in the recipe link here https://www.ruchikrandhap.com/kaleez-ankiti-sarpatel-mangalorean/

      Reply
      • Arjun Nayak says

        May 5, 2021 at 9:25 pm

        Okay. Thank you! Sorpotel recipe looks good. I’ll try it out soon.

        Reply
        • Shireen Sequeira says

          May 10, 2021 at 1:13 pm

          Great! Hope you like it!

          Reply
  38. John says

    June 25, 2021 at 3:12 pm

    Hi this is John from England. This Excellent and simple recipe although we don’t get Bafad Powder. I used curry and chilli powder. Many thanks.

    Reply
    • Shireen Sequeira says

      June 30, 2021 at 2:35 pm

      That sounds good! Thanks for the feedback!!

      Reply
  39. Renita MORAS says

    July 17, 2021 at 4:54 pm

    Great and easy recipe and tastes amazing!! Loved it!!

    Reply
    • Shireen Sequeira says

      July 22, 2021 at 1:24 pm

      Thank you so much Renita!!

      Reply
  40. Priya says

    May 4, 2022 at 8:36 pm

    Hi
    I.made this pork bafat recipe a few times n must say it’s grown on us. Just love it. A question ..I was using savithas bafat powder. But now I got lily auntys bafat masala..can I use that with your recipe only. And what would be the proportion. Thanks

    Reply
    • Shireen Sequeira says

      May 9, 2022 at 9:09 pm

      Hi Priya,

      Happy to know that you liked this recipe so much! Well, you may use any bafat powder actually. Savitha is best as I’ve tried it. I am not aware of Lily Aunty’s masala so I am not sure of the proportions. Perhaps you can add a little and increase it later if you need. All the best!

      Reply
  41. lorine says

    December 24, 2022 at 6:30 pm

    really good

    Reply
    • Shireen Sequeira says

      January 15, 2023 at 8:59 pm

      Thank you! So glad you liked it!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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