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Untitled Document
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Pork Bafad
Pork Bafad
Ingredients
1 kg. pork (medium or less fat)
cubed as desired
clean, washed & strained
1/2kg onions, diced finely
12 green chillies slit
2 pods garlic, chopped
4 inches ginger, chopped
1/2cup of tamarind pulp (thick)
1/4cup of vinegar
11/2 inch cinnamon
7-8 peppercorns, 4 cloves
(pounded coarsely)
4 tej patta
salt to taste
To be dry ground:
5 - 6 cloves
2 inches cinnamon
7-8 peppercorns
1 tsp turmeric powder
11/2 tsp cummin seeds
1 tbsp coriander seeds
8 madras chillies
12 kashmir chillies
Method
Mix all the ingredients mentioned including the masala and salt
with the pork.
Cover and cook till it boils and pork pieces leave water.
Check for salt and vinegar. If needed.
Stir occasionally to prevent the pork sticking to the bottom of
the vessel.
Cover and lower the gas to medium or a little less than medium and
cook till the pork meat
pieces are tender.
It tastes best when made a day or before eating.
For storing in the refrigerator, heat thoroughly stirring the meat
to the heat.
Then cool it totally and store in the refrigerator.
Remove as much quantity required, heat and serve.
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