Pork Baffat

Pork Baffat, Mangalore style. (Pics by June Carvalho)

ALL Mangalorean Catholics love their pork. Sounds like a generalisation, but find me one who doesn't (?!) and I'll alter my statement a bit.

No feast or celebration in the community, with the exception of the feast of the Nativity of Our Lady (celebrated on September 8) is complete without a pork dish, be it a baffat, sorpotel, indad or a roast. Pork baffat with soft, spongy sannas is the classic combination. Baffat is a somewhat spicy gravy, with just the right hint of sourness to balance the spice and bring it all together with the strong and pungent aromas of onion, ginger, garlic and green chillies. The smells wafting out of the kitchen while it's cooking away are, well what shall I say, simply glorious.

In Bangalore, baffat powder can be readily found in any Mangalore Store or at the ham shop on Hutchins Road as well as the one on Buddha Vihara Road, opposite Frazer Town Police Station. Also at Lusitania on Mosque Road, Frazer Town. If you happen to visit Mangalore, do step into Raysons, opposite Moti Mahal hotel on Falnir Road renowned for their superior quality baffat powder and a host of other masala powders that make Mangalorean Catholic cooking a breeze.

CLASSIC COMBO: Pork Baffat with Sannas

What you need:

1kg pork
500 gm onion
3-4 tbsps baffat powder
6 green chillies
3 pods garlic
3" piece ginger
1 tbsp tamarind pulp
1-2 tbsp vinegar
3-4 bay leaves
Salt to taste

Cut the pork into small pieces. Halve the green chillies lengthwise. Chop the ginger and dice the onion. Separate and peel the cloves of garlic from the pod and halve each lengthwise. Mix all the ingredients with the pork, add half a cup of water and set aside to marinate for an hour or two. Cover and cook on slow heat until meat is tender and the fat floats on top. Serve hot with sannas.

 PS: Do not add additional water as the onions and meat release moisture in the cooking process. The gravy should be a bit thick. Add water, preferably hot water, a little at a time, only if it's too dry. Adjust spice to suit your taste.