Love pork? Give these other classic Mangalorean recipes a try!
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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
- 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
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Cut the meat into medium sized pieces (cubes). Ideally every piece of meat should have some fat along with it.
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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.
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In a pan put the meat along with the chillies, ginger, cinnamon, cloves, bay leaves, salt, tamarind juice & bafat powder.
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Cook on slow fire till almost done & then add the onions & garlic.
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There is no need to add water unless the meat has very little fat
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Serve piping hot with Sanna (Mangalorean idlis/rice cakes)
Hi Shireen, This looks awesome, Do u have pork roast recipe. If so please post
Super enjoyed it. Thks and it’s easy and quick.
Glad to hear that Elizabeth!! Thanks for the feedback!
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
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
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
@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!!
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 🙂
I do the same too.
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)
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.
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 🙂
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!
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!
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!
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:)
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
@ 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
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
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!
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
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
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
Hi Fred,
I have replied to your query above!
Rgds
Shireen
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.
Very usefull
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
@ Nitin Dias: Thanks so much for your lovely words and sorry for the delay in responding. Hope you enjoyed this dish 🙂
@ 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!
H Shireen,
How are you? I am Daisy from Bombay.
Could you tell me the recipe for cooking pork (meetak ghallele dukra maas
@ Daisy: I don't have the recipe yet, will post it as soon as I've tried it out 🙂
Hi Shireen. I have tried out your recipe and enjoyed it very much. Thanks a lot!
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*
@ Janice: So glad to hear that 🙂 Do stay tuned for more recipes!
Hi Shireen,
what part of the pork do you use for this?
thanks
@ Lula: Hi! In Mangalore, the pork is not really available by cuts…however in Dubai we use a mix of pork belly and shoulder
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
@ 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 🙂
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
@ 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!
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
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!
Thank you so much! I can see it now!
Happy cooking Jane!
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.
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!
Comes out really nice. Perfect quantities.
Thank you so much Sharon!