Pork Bafat

This Pork recipe is from my mom-in-law. She cooks pork really well and though Pork Bafat is not an uncommon recipe, I just love the way she cooks it! Along with Sannas, Pork Bafat is a 'traditional must' on the menu for any Mangalorean Catholic festivities!

Bafat powder is mix of dried red chillies with spices. Apart from pork, it can be used with chicken, mutton, fish and many vegetable preparations.

Preparation time: 15 minutes

Cooking time : 45-60 minutes

Ingredients:

Pork - 2 kg, cut into small pieces

For the Bafat Masala:

Kashmiri red chillies - 25-30

Peppercorns -1 1/2 tsp

Tomatoes - 2, lemon size

Cloves - 15

Cinnamon - 2 " piece

Turmeric - 2 tsp

Coriander seeds - 2 tsp

Mustard seeds - 2 tsp

Cumin seeds - 2 tsp

For the Pork:

Onions - 4 and 2 to be added at the end

Green chillies - 6, medium, slit , de-seeded

Garlic - 15 cloves to be added at the end

Ginger - 2 " piece

Salt - to taste

Method:

1. Grind all the ingredients for the Bafat masala with a little water to a fine paste and keep aside.

2. Chop finely onions, garlic and ginger.

3. In a wide-mouthed vessel add the 4 onions, ginger, bay leaves, slit green chillies, pork and salt.

4. Add the Bafat masala to the meat and mix well.

5. Close and cook on medium heat. Keep stirring occasionally so that nothing gets stuck to the base.

6. When the pork is almost cooked, add the remaining two onions and garlic cloves; both chopped finely. Close and cook on slow fire till done.

7. Serve hot with Sannas.