Mangalorean Pork Bafat, DukraMaas / Pork Bafat Curry

Pork Bafat, DukraMaas is a wonderfully spicy and flavourful hot traditional Mangalorean Pork curry. This is a speciality of Mangalorean Catholic households, prepared on special occasions, served most often with Sanaas ( soft steamed rice dumplings) or bread buns. All Mangalorean Catholic families have their own special recipe for making this dish, one that has been handed down for generations from grandmother to mother to daughter.

This style of cooking pork is one of the simplest and tastiest I have ever had, I have learned to make this from my mom, who i believe makes the best Bafat. The combination of spices in this preparation gives the pork a unique hot, spicy and tangy flavour. Ready made Bafat powder is available in Mangalorean food stores, however the freshly ground paste gives this dish a completely different dimension and flavour.

The Portugese love for pork surely reflects in the Mangalorean cuisine as this meat is truly relished and prepared in a variety of styles like Sorpotel (the goan variation of this dish which includes spare parts like liver, heart) , Kaleez Ankiti, Pork Indad, Pork Pepper fry and Pork chilli.
I have used pork loin in this preparation as the meat is tender and much leaner.
To cook pork:
Pork loin: 700gms
Cinnamon stick: 2 inches
Curry leaves: 2 sprigs
Salt to taste
Vinegar: 1 tbsp
For roasting and grinding:
Kashmiri red dried chillies: 12
Coriander seeds: 2 heaped tbsps
Cumin seeds: 1tsp
Methi: 8 seeds
Black pepper corns: 10
Turmeric: 1/2 tsp- do not roast.
Onions: 2 large
Garlic: 5 flakes
Ginger: 1 inch
Green chillies: 3 slit
Tamarind extract- 2 tbsp
Salt and vinegar to taste
Garam masala powder: 1/2 tsp
1. Cube cleaned pork into 1 inch pieces. Add all ingredients to cook the pork in a large thick based vessel ( traditionally made in an earthen pot) with 2-2.5 cups of water and cook closed on a medium flame till pork is tender and done.
2. In the mean time prepare the slicings, slice onions( slightly thick) ginger and garlic, slit green chillies.
3. Roast all masala ingredients seperately till aromatic. Put in grinder with a 1/2 cup water and grind to get a smooth paste.
4. Add the ground masala to the cooked pork, add tamarind extract and 1/2 cup masala water ( adjust more/less water to get the right thick gravy consisitency) . Cover and bring to a boil.
5. Add all the slicings, give a good stir, check for salt, and cook on a medium flame covered for around 7 minutes or more till onions turn soft. Add vinegar to taste. Sprinkle over garam masala powder. Turn off.
Yummy Bafat Dukramaas is ready. Serve with freshly steamed sanaas or the traditional way with bread buns or with lacy Appams. The taste of the dish improves with time and reheating.


Yours in Taste,

Carol Pereira.

This post has been last modified on 06/08/2013 with better images for your visual pleasure 🙂

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