Pork bafat
Indian pork dish
From Wikipedia, the free encyclopedia
Pork bafat (also known as dukra maas) is a spicy pork curry from the Mangalorean Catholic community in India.[1][2] The dish is characterized by its flavor, which comes from slow-cooking the pork in a spice blend called bafat powder.[3][4] It is a close relative of sarapatel.
| |
| Alternative names | Dukra Maas |
|---|---|
| Course | Main Course |
| Region or state | Mangaluru/Goa |
| Associated cuisine | Mangalorean Catholic cuisine |
The bafat powder is a unique blend of spices (including red chillies, coriander seed, cumin, peppercorns, turmeric, and sometimes mustard seed and clove) and the Byadagi chilli.[5] Some other ingredients include vinegar and tamarind.[6][7][8]
This dish is usually made on Sunday in every Mangalorean Catholic house.[9] It is usually served with sanna or pav (an Indo-Portuguese style bread roll).[10] which are perfect for a thick gravy.[11]
The pork kaliz ankiti is made in the same fashion but with the heart, the lungs and the intestines of the pig.[12]
