Pork Baffat

Ingredients:

  • 1 kgs pork – cubes (buy 500gms boneless buy 500gms with bone; else 500gms with fat and 500gms without fat)
  • 2 - 3 onions chopped Cubes
  • 2 tbsp ginger/garlic paste ( adjust)
  • 4 - 8 green chillies – slit. ( adjust)
  • masala (buffet) if using whole, its better. 
    • 4-8-12 cloves ( adjust)
    • 2-3 pcs cinnamon
    • 2-3 tsp red chilli powder or 5-10 Kashmiri chilli or 5-10 Guntur chilli ( adjust)
    • 1/2 tsp coriander powder
    • 1 tsp cumin powder
    • 1-1/2 tsp turmeric pd
    • 1 tsp pepper powder
    • Bay leaves: 2 - 3
    • optional:
      • 1 tsp Garam masala
      • 1/2 tsp Ground nutmeg
  • 2 - 3 (100ml)  tsp vinegar
  • 1 tsp tamarind paste
  • salt to taste

Preparation:

  1. Marinate the pork in the bafat, garam masala, nutmeg, salt, ginger, garlic, bay leaves and chillies with vinegar and tamarind water for a day or atleast 1 hour.
  2. Boil the pork in the same mixture, without adding any more water. (keep steering) else add a 1 cup of water
  3. Keep simmering on a low heat until the pork is cooked through, adding a little water as you go. 
  4. If you like your pork with gravy, add more water as the cooking process continues.
  5. Mix in the onions halfway through the cooking process.
  6. The raw smell of the spices should have disappeared.
  7. Ideally, you want to cook this dish the day before and reheat it, as the taste is much much better the next day. 
  8. The spices will have had time to get absorbed into the meat.
  9. Serve with sannas, bread or rice.
Posted in NoN Vegetarian, Pork and tagged , , , .

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