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Hello everyone! Hope this week has been good to you so far! With Easter coming up, this post starts with a dedication to all my fellow non-resident Mangaloreans! Its around special occasions like these that I miss having traditional mangy food, and so here’s one we can all make together. Don’t be fooled by the name, or how complicated it might sound, because I was! Up until now! It is as simple as grinding a few spices and throwing them into a pot with a few aromatics. Yup, that’s it. So go get that shopping done and treat yourself, family and friends to this spicy (and I mean HOT, 6 alarm kinda spice) dish. Lets keep tradition going!


Prep time: 15 min| Cooking time: 55 min | Serves: 4 – 6

** Substitutions provided at the end of the recipe


  • 1 kg pork, cubed to 1 inch pieces (with a little fat)
  • 2 medium onions, cubed 1 inch
  • 1 whole garlic pod, peeled and sliced
  • 6 green chillis, slit 3/4th way
  • 1 inch ginger, sliced
  • 4 cloves
  • 1 cinnamon stick, 2 inches long
  • 1 1/2 Tbsp vinegar
  • 1 tsp tamarind paste
  • 1 tsp salt, to taste

Spices to be powdered:

  • 10 Kashmiri chillis
  • 6 short hot chillis
  • 1 inch cinnamon
  • 6 cloves
  • 1 Tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp pepper corns
  • 1 tsp mustard seeds
  • 1/4 tsp turmeric powder


Begin by grinding the spices to a fine powder.

Heat a deep-bottomed pot on medium high. Once hot add the cloves, cinnamon, meat, garlic, ginger, tamarind paste, chillis, powdered spices and half the chopped onion. Mix well, add 2 cups of water, cover and cook for 45-50 minutes on medium. The meat should be tender.

30 minutes into cooking, give the meat a stir, and add the salt and vinegar. Taste for seasoning (if you’d like more spice add 1/2 – 1 tsp chilli powder).

After the meat is cooked, add the remaining onions. Cover and cook further for another 5 minutes.



- If you cant get hold of the chillis, use 1 1/2 Tbsp chilli powder to begin with.

- Make this dish in large batches, as it freezes really well. Pack it away in a resealable bag and freeze for a quick meal or as a make ahead dish when planning a party.

-This is one of those dishes that tastes better the longer it sits in the fridge. So make it a day ahead, and give the spices time to permeate the meat.

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3 thoughts on “Bafat Pork

  • April 22, 2011 at 11:05 pm

    Hi babes, lovely receipe. Will try for Easter. Missed tasting it.

    • May 4, 2011 at 2:03 pm

      Thank you!

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