Sonay sukhe (chickpea sukka/ chana sukka) as the name suggests is a dish consisting of chickpeas cooked in a blend of grated coconut and freshly ground spices is an evergreen dish from the coastal belt of karnataka and finds place on the menu for Mangalorean …
A super easy Mutton stew recipe to make and can be cooked in no time. Tastes great with mutton on the bone as it is more tastier. But, you can make it with boneless meat too and even with Beef. Enjoy it with rice or any of the rice based preparations like Sanna, Panpoley or Sheviyo.
The Pork loving Mangy’s staple dish. Easy to prepare and the slower you cook it, the better it tastes. “Bafat” is a signature spice blend from Mangalore. The signature dish made with this spice blend is the Pork Bafat or in plain terms Dukramass meaning Pork meat in Konkani language.
This is the default sunday dish in the catholic homes in the region. Goes well with anything. Serve it as a starter with drinks or as a side dish or accompaniment with sanna, paan-poley and the works. This is a very versatile dish. Can be cooked quickly but trust me slow cook this dish for the best results. And also, however tempting this dish maybe, do resist the temptation of savouring it on the same day. The flavours intensify and the taste of the dish is further enhanced from the second day onwards.
Also, this is a bachelor’s saviour as it stores well in the fridge. I remember my mom making multiple packs of this dish which would make their way into my freezer in Bangalore. It keeps well for a couple of months in the freezer.
Give it a try. You will love it!
Pork Bafat
Jason Alfred Castelino @ www.oneplateplease.com
The signature staple dish of the Pork loving Mangy. Juicy chunks of pork slow cooked in a signature spice blend
5 from 4 votes
Prep Time 15 minutesmins
Cook Time 2 hourshrs
Marination time (see notes) 1 hourhr
Total Time 3 hourshrs15 minutesmins
Course Appetizer, Side Dish
Cuisine Indian, Mangalorean
Servings 8people
Ingredients
1kgPork Belly (see notes),cubed, washed and drained
Marinate the pork with the green chillies, ginger, cinnamon, cloves, bay leaf, bafat powder and salt for atleast an hour. You can do the marination in the same vessel which you will use for cooking the meat
Cooking the Pork:
Keep the vessel on low flame. Add the tamarind water and pulp. Cover and cook until pork is almost done. Keep checking and stirring in between to avoid scorching. Do not add any water
When the meat is almost cooked, add the chopped onions and garlic. Mix well and cook until done
The optional extras (any one of radish, turnip, yam or sweet potato) can be added along with onions and garlic and cooked until well done
Add the vinegar and continue cooking for a few more minutes
Turn off the flame and serve
Notes
Although for this dish we can start cooking without marination, I would suggest marinating the meat for atleast an hour and if time permits marinate for around 4 hours
Any cut of pork would work for this dish as long as there is some fat content in it as this is a dish in which the meat is cooked in its own fat and juices. I prefer to use Pork Belly as I’ve found that it lends itself well to this dish imparting a near perfect consistency to this dish
I add the onions towards the end as I prefer them to have some crunch. If you wish you can add all ingredients right at the start if you don’t mind the veggies turning a bit mushy
The local butchers in Mangalore, also sell the cooked blood of the pig. If you like you can bring home a couple of packets of this, wash it and add it to the pot while cooking. This lends a beautiful flavour and deeper colour to the dish
Resist the temptation to have it the same day. It tastes even better from the second day onwards.
Although this is a very generic dish and ingredients almost remain the same, no two households will ever have the same bafat dish as each household will have its own proportions for the ingredients and optional additions. So feel free to experiment with the proportions to get your signature Bafat dish.
I used store bought Bafat powder but you can try making your own too
This dish can be prepared in a big batch and put in freezer bags and stored in the freezer for a rainy day. It keeps well for atleast a month in the freezer. Can be stored longer but a drop in flavour can be observed
This dish is best enjoyed with Sannas, Panpoley, Appa and similar preparations as also the regular rice and curry combo
Expert tip for freezing: Once you transfer the meat to the freezer bags, flatten the bags to the shape and size of a thin book. This way the bags can be stacked on top of each other or vertically besides each other like books in a book-shelf. This saves space in the freezer and also since the bags were flattened to book thickness, it can be defrosted in a jiffy
Keyword bafat, dukramass, Pork
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