Mangalorean Pork Bafath

Name: Mangalorean Pork Bafath
Yield: Serves 6
Cuisine: India
Ingredients: 3 garlic cloves, finely chopped; 1 green chilli, extra, seeded, finely sliced lengthwise; 2 cm (¾ inch) cinnamon stick, pounded roughly; 1 tablespoon dark vinegar; 6 green chillies, slit lengthwise into halves; 8 cloves; 2 onions, cut into 3 cm (1 ¼ inch) pieces; 2 cm (¾ inch) piece of ginger, finely chopped; 1.5 kg (3 lb 5 oz) boneless pork leg or shoulder, cut into 3 cm (1¼ inch) cubes; 1 tablespoon oil; 2 tablespoons tamarind purée; ½ teaspoon ground turmeric; 10 black peppercorns; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 20 red Kashmiri chillies, seeded

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Mangalorean food is south Indian with many other influences, including portuguese. This recipe is mildly sweet because of the kashmiri chillies. The pork has oils that almost roast the spices within the meat with a beautiful, aromatic result.

Ingredients

20 red Kashmiri chillies, seeded
2 teaspoons coriander seeds
1 teaspoon

Asia
India
Main course
Spicy
Gluten-free

Method

Place a small frying pan over low heat and dry-roast the chillies, coriander seeds, cumin seeds, ground turmeric and peppercorns until aromatic. Grind the roasted mixture to a fine powder using a spice grinder or pestle and mortar.

Mix all the roasted, ground ingredients with the tamarind and meat. Cover and marinate in the fridge for 2 hours.

Heat the oil in a karhai or cassero