A traditional dish that you find stewing in Mangalorean homes every Sunday. After the morning Mass, our Mangalorean neighbours would prep the meat, dice the onions, garlic, ginger and grind the spice paste on the huge round grinding stone. The meat is marinated with the ground paste for an hour and then cooked with onions, lots of garlic cut into small rounds, ginger finely minced and slit green chillies. No oil is used and the meat is cooked in its own fat. The spicy gravy is balanced with tamarind water and vinegar. A dish dominated by the flavour of garlic that softens and melts-in-your-mouth when consumed with the pork. This dish is served with sannas, bread or rice.
Dukra Maas is also made for special occasions, sometimes a day ahead. It matures and tastes even better the next day. This pork bafat has the addition of coriander seeds in the spice paste. Also, ginger and garlic are not ground but chopped and cooked along with the pork. Meat with fat is used to flavour the dish. A scrumptious, mouthwatering and memorable dish.
Dukra Maas is also made for special occasions, sometimes a day ahead. It matures and tastes even better the next day. This pork bafat has the addition of coriander seeds in the spice paste. Also, ginger and garlic are not ground but chopped and cooked along with the pork. Meat with fat is used to flavour the dish. A scrumptious, mouthwatering and memorable dish.
Dukra Maas (Pork Bafat)
(Serves 8)
Ingredients:
1 1/2 kg boneless pork (preferably with some fat)
4 large onions (cut into cubes)
20 large garlic cloves (cut into rounds)
1 1/2" ginger (finely minced)
2 green chillies (slit)
1/4 cup vinegar
4 bay leaves
3/4 cup tamarind water
salt
Grind to a fine paste (with water)
1/2 teaspoon turmeric powder
8 dried Kashmiri chillies
6 bedgi chillies
2 cinnamon sticks (1.5” each)
8 cloves
10 peppercorns
1 teaspoon cumin seeds
2 tablespoons coriander seeds
1/2 teaspoon mustard seeds
Method:
Cut pork into 1” pieces, wash well and drain water thoroughly. The meat should have no water. Season with salt and marinate with the ground paste for an hour.
Add the marinated meat in a pan with onions, bay leaves, garlic, ginger and tamarind water. Cook on low flame to allow the meat to cook in it own juices.
Halfway through the cooking process, add the green chillies and vinegar. Check for seasoning.
The dish is ready when the meat is tender (not falling apart), around an hour.
Serve hot with sannas, bread or rice.
(Serves 8)
Ingredients:
1 1/2 kg boneless pork (preferably with some fat)
4 large onions (cut into cubes)
20 large garlic cloves (cut into rounds)
1 1/2" ginger (finely minced)
2 green chillies (slit)
1/4 cup vinegar
4 bay leaves
3/4 cup tamarind water
salt
Grind to a fine paste (with water)
1/2 teaspoon turmeric powder
8 dried Kashmiri chillies
6 bedgi chillies
2 cinnamon sticks (1.5” each)
8 cloves
10 peppercorns
1 teaspoon cumin seeds
2 tablespoons coriander seeds
1/2 teaspoon mustard seeds
Method:
Cut pork into 1” pieces, wash well and drain water thoroughly. The meat should have no water. Season with salt and marinate with the ground paste for an hour.
Add the marinated meat in a pan with onions, bay leaves, garlic, ginger and tamarind water. Cook on low flame to allow the meat to cook in it own juices.
Halfway through the cooking process, add the green chillies and vinegar. Check for seasoning.
The dish is ready when the meat is tender (not falling apart), around an hour.
Serve hot with sannas, bread or rice.
