Today I bring to you one of my favorite dishes through this Pork Bafat Recipe. It goes well for any family gathering or drinks with friends. Here is my recipe on how to make Pork Bafat:-
- 300 gms of Piggy meat (preferably boneless because ouch my bones hurt)
- Just 2 inches of Ginger (julienned and chopped finely)
- G-ar-lick 6-7 large cloves (chopped)
- 3-4 chopped Green chilies (anyone thinking of we-ed right now? Very bad)
- Two Onions medium-sized (please chop them with a smile)
- Three Pot-ate-toes (cut them into 4 pieces only)
- One Tsp Cumin seeds
- Two to three Bae leaves
- One tsp of Black Peppercorns
- 4-5 pcs of Cloves
- 2 and a half tsp of Bafat spice powder
- 1 ½ Tbsp Koreander (Coriander) powder
- Let’s get yellow with Turmeric powder just ½ a Tsp
- Don’t miss out on black pepper powder ½ Tsp
- Half a teaspoon of Asafoetida (I pressed my backspace key almost thrice getting the spelling right)
- White Lady to taste – Salt
- Fresh coriander approximately 10 gms Finely chopped
- Half a lime juice (squeezed)
- ¼ Tsp Sugar
- 2 Tbsp Oil
How to make Pork Bafat?
1. Let us begin with marination for the Pork Bafat
Start by cutting the piggy into small or medium pieces. (whatever suits your appetite)
Laminate it… Oops I mean Marinate it with 2 Tbsp Bafat spice (King of spice mixes) and squeeze half the life out of a lime.
Now treat it like a mimosa plant (Touch me not for half an hour or one hour)
2. Making the Pork Bafat
Once all your ingredients are ready, don’t dream and start heating a pot adding the oil.
Let’s pop some cumin seeds, half of the chopped gar-lick, chopped gin-ger, peppercorns, bay leaf, and cloves into the pot (You know which pot right?)
You’ll experience some heavenly aroma in the air, rush to add onion and fry them till you don’t cry anymore (just kidding, fry until they are translucent).
Monitor the flame and tune it to a minimum while you add the spices -Bafat, turmeric, black pepper, asafoetida, coriander powder.
Saute it until the fragrance takes you into a deep sleep for some time.
Don’t sleep too long, as you need to add Pot-ate-toes to saute for a minute and then add the piggy meat inside. Finally piggy is ready to jump into the pot
Furthermore, just add a cup of water, salt, and sugar while you let it cook for thirty to forty-five mins. (I know you must be thinking why the sugar, it helps balance the spice in the dish and elevates it to a different level)
Garnish it with fresh coriander and devour!
Thank you for taking the time to read about me and my recipe. Hope you enjoyed the Pork Bafat Recipe!
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If you want to know more about me, Let me give you an insight into my existence.
Known as Lobz amongst my friends, my name is Elvis Lobo. It’s been more than ten years since I’ve been gripped to cooking and I was inspired watching my mother cook. I realized that cooking involves a certain kind of chemistry unlike the idea of just making a dish, I developed a love for it being fascinated by the union of ingredients and its blend to create vivid flavors and textures.
I didn’t really stop there but started pursuing B.Sc in Hospitality studies and got gifted with an opportunity to be an intern at a renowned hotel in Mumbai called The Grand Hyatt post which I signed up for a course of professional bartending to add feathers to my cap. Well, life gave me a privilege to learn and work under one of the greatest Mixologists in the world Dimitri Lezinska at FOO Asian tapas, and who in the world knew I’d explore so much about beverages and their role in tantalizing your taste buds with meals. I was not only the most appreciated bartender in my team but the best at my skill.
(Hope I didn’t drown myself in praise).
Unfortunately, the pandemic hit and had an impact on my job, but I didn’t really stop there, I am now in Poland pursuing my Master’s in Business Management. Being a millionaire is what I desire but I desire to own my own FOOD TRUCK in Mangalore. I’m driven by what makes me passionate, it’s not just spices, flavors, and ingredients but the art of falling in love with what brings out the creativity in you through food and beverages.
Recipe by Elvis Lobo
Edited by Flenil D’Souza