Pork Bafat | Dukramass
The Pork loving Mangy’s staple dish. Easy to prepare and the slower you cook it, the better it tastes. “Bafat” is a signature spice blend from Mangalore. The signature dish made with this spice blend is the Pork Bafat or in plain terms Dukramass meaning Pork meat in Konkani language.
This is the default sunday dish in the catholic homes in the region. Goes well with anything. Serve it as a starter with drinks or as a side dish or accompaniment with sanna, paan-poley and the works. This is a very versatile dish. Can be cooked quickly but trust me slow cook this dish for the best results. And also, however tempting this dish maybe, do resist the temptation of savouring it on the same day. The flavours intensify and the taste of the dish is further enhanced from the second day onwards.
Also, this is a bachelor’s saviour as it stores well in the fridge. I remember my mom making multiple packs of this dish which would make their way into my freezer in Bangalore. It keeps well for a couple of months in the freezer.
Give it a try. You will love it!
Pork Bafat
Ingredients
- 1 kg Pork Belly (see notes), cubed, washed and drained
- 3 Green chillies, slit
- 2 inch Ginger, finely chopped
- 2 inch Cinnamon
- 4 pcs Cloves
- 2 pcs Bay leaf
- 3 tbsp Bafat powder
- Tamarind, lemon sized, soaked in water
- Salt, as acquired
- 4 Onion, large, cubed
- 1 pod Garlic cloves
- 1 tbsp Vinegar
Optional ingredients:
- 250 gms Radish / Turnip / Yam / Sweet potato, medium sized chunks
Instructions
Marinating the Pork:
- Marinate the pork with the green chillies, ginger, cinnamon, cloves, bay leaf, bafat powder and salt for atleast an hour. You can do the marination in the same vessel which you will use for cooking the meat
Cooking the Pork:
- Keep the vessel on low flame. Add the tamarind water and pulp. Cover and cook until pork is almost done. Keep checking and stirring in between to avoid scorching. Do not add any water
- When the meat is almost cooked, add the chopped onions and garlic. Mix well and cook until done
- The optional extras (any one of radish, turnip, yam or sweet potato) can be added along with onions and garlic and cooked until well done
- Add the vinegar and continue cooking for a few more minutes
- Turn off the flame and serve
Notes
- Although for this dish we can start cooking without marination, I would suggest marinating the meat for atleast an hour and if time permits marinate for around 4 hours
- Any cut of pork would work for this dish as long as there is some fat content in it as this is a dish in which the meat is cooked in its own fat and juices. I prefer to use Pork Belly as I’ve found that it lends itself well to this dish imparting a near perfect consistency to this dish
- I add the onions towards the end as I prefer them to have some crunch. If you wish you can add all ingredients right at the start if you don’t mind the veggies turning a bit mushy
- The local butchers in Mangalore, also sell the cooked blood of the pig. If you like you can bring home a couple of packets of this, wash it and add it to the pot while cooking. This lends a beautiful flavour and deeper colour to the dish
- Resist the temptation to have it the same day. It tastes even better from the second day onwards.
- Although this is a very generic dish and ingredients almost remain the same, no two households will ever have the same bafat dish as each household will have its own proportions for the ingredients and optional additions. So feel free to experiment with the proportions to get your signature Bafat dish.
- I used store bought Bafat powder but you can try making your own too
- This dish can be prepared in a big batch and put in freezer bags and stored in the freezer for a rainy day. It keeps well for atleast a month in the freezer. Can be stored longer but a drop in flavour can be observed
- This dish is best enjoyed with Sannas, Panpoley, Appa and similar preparations as also the regular rice and curry combo
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It was very well explained! I tried it for the first time and loved it.
Thank you so much for this amazing recipe😊
Thank you for the lovely feedback, Joswita.
Very well explained and thanks for the tips too. The bafat pork came out really good 😊
Thank you Glen! It is feedback like yours, that makes all the effort worthwhile. Glad you loved the recipe.
I have been cooking pork bafat for some time. This recipe has shown many new possibilities, which I was not aware of. Thanks!
Hey Anil! Thank you for this feedback. Glad to hear that this recipe gave you a new perspective towards Pork Bafat.
This is one super easy and delicious recipe! Tried it the first time in the earthen clay pot and packed and sent across to my cousins and friends and the reviews have been ravishing. It wouldn’t have been possible without one plate please recipes 😀
I love how you detail the recipes and break it to a very simple dish with out of the world taste
Thank you Della for trying out the recipe and spreading the love and for this amazing feedback. Makes all the effort worthwhile.
This is hands down incredible home comfort food! Thank you Jason for this dish that has seen us through so many great meals with family and friends !
Thanks Diya for the feedback. Much appreciated.