Pork baffado is a mildly spiced dish, slightly tangy with the addition of tamarind and vinegar. Simmered on low heat till meat and potatoes are cooked through and succulent. An authentic dish with intense flavour which is enjoyed by children too.
Though mint is not added to baffado, few mint leaves along with Portuguese hot green peppers from our garden were included in the paste. If the gravy is too spicy with green chillies, add a dash of vinegar or some tamarind water with a pinch of sugar to offset the spice. Goan dishes are all about balancing the taste; spice and sour.
1 kg boneless pork
1 large onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
6 medium-sized potatoes (chopped)
2 tablespoons vinegar
1 cup tamarind water
1/2 bouillon cube
a pinch of sugar
2 tablespoons oil
Grind to a paste with little water
4 long green chillies
2 cups of coriander leaves
1/2 cup mint leaves
10 whole black peppercorns
2 cinnamon sticks (1.5")
4 green cardamoms
1 teaspoon cumin seeds
4 large cloves of garlic
1" piece of ginger
1/2 teaspoon turmeric powder
Clean and cut meat into pieces. Season with salt and vinegar.
On medium flame, heat oil in a pan and saute onion till soft. Add tomatoes and green chillies. Fry till tomatoes are soft and stir in the ground paste for few seconds. Then add meat along with tamarind water passed through the blender. Cover and simmer till meat almost tender.
The meat will release it juices. Stir in potatoes and adjust gravy consistency with water, if thick. Add 1/2 a bouillon cube, sugar and salt. Dish is ready when potatoes are cooked through and gravy thickens. Serve warm with rice or crusty bread.
- Adjust spice and sour according to taste. Add extra chillies in the paste and vinegar, as per preference.
- Meat is tough so it is always cooked first and the potatoes are added towards the end. If both are cooked together, then potatoes will cook faster turn into a mush with the meat still tough.
- Substitute pork with beef or chicken.