Mangalore Pork Bafat (Spiced Pork Curry with Vinegar)
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Ingredients
- 700 g diced pork shoulder
- 6 kashmiri dried red chillies
- 2 tbsp cider vinegar
- 2 onion, finely sliced
- 15 g fresh ginger
- 6 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tbsp ground coriander
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 33.4 g
- Carbohydrate
- 9.3 g
- of which sugars
- 4.7 g
- Fat
- 35.4 g
- of which saturates
- 15.6 g
- Fibre
- 2.9 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the kashmiri dried red chillies in warm water for 10 minutes, then drain and blitz with the garlic, ginger, cider vinegar and ground coriander to a smooth paste.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Add the pork and ground turmeric, and cook for 8 minutes, stirring, until sealed and no pink remains.
- 4
Stir in the spice paste and 200ml water, cover and simmer for 45-50 minutes, stirring occasionally, until the pork is tender.
- 5
Add the curry leaves and simmer for 5 minutes more, uncovered, until the sauce has thickened.
- 6
Taste and adjust with a little more vinegar if you like.
- 7
Serve hot with rice.
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