Mangalorean Pork Curry with Bafat Spice Mix
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
35 oz/1 kg pork, cubed (I like to use pork shoulder, marbled with a little fat)
3 large onions, chopped into large dice
1 or 2 hot green chiles, chopped
3 inches ginger, chopped into small dice
10 – 15 cloves of garlic, chopped into small dice
4 or 5 tbsp bafat powder
1 tsp garam masala
½ tsp ground nutmeg
2 bay leaves
2 – 3 tablespoons tamarind water squeezed from a small ball of tamarind or 2 teaspoons tamarind paste
4 – 5 tablespoons red wine vinegar (or plain white vinegar)
Salt to taste
Marinate the pork in the bafat, garam masala, nutmeg, salt, ginger, garlic, bay leaves and chiles with vinegar and tamarind water for about 1 hour at room temperature. Turn up the heat, and start cooking the pork in the same mixture, without adding any more water. Add the onions 1 hour into the cooking process.
Keep simmering on a low heat until the pork is cooked through, adding a little water as you go. If you like your pork with sauce, add more water as the cooking process continues. As this is a slow cooked dish, it usually takes around 2 – 3 hours for the pork to be cooked. The meat should be tender, but with a little bit of chew… which means it shouldn’t be falling apart and the fat should be floating on top when the dish is done. Adjust the seasoning, adding a touch more salt and vinegar to taste. Ideally, you want to cook this dish the day before and reheat it, as the taste is much much better the next day. The spices will have had time to get absorbed into the meat. Serve with sannas, bread or rice.