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Spicy Indian Baffat Pork

crystleroche's picture
  Pork 1 Kilogram, cubed to inch pieces with a little fat (1 Kilogram)
  Onions 2 Medium, cubed 1 inch
  Garlic pod 1 , peeled and sliced
  Chilies 6 , slit 0.75 th way
  Ginger 1 Inch, sliced
  Cinnamon stick 2 Inch (2 Inches Long)
  Vinegar 1 1⁄2 Tablespoon
  Tamarind paste 1 Teaspoon
  Salt 1 Teaspoon (To Taste)
  Chilies 10
  Short hot chilies 6
  Cinnamon 1 Inch (1 Inch)
  Cloves 6
  Coriander seeds 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Peppercorns 1⁄4 Teaspoon
  Mustard seeds 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon

Begin by grinding the spices to a fine powder.

Heat a deep-bottomed pot on medium high. Once hot add the cloves, cinnamon, meat, garlic, ginger, tamarind paste, chillis, powdered spices and half the chopped onion. Mix well, add 2 cups of water, cover and cook for 45-50 minutes on medium. The meat should be tender.

30 minutes into cooking, give the meat a stir, and add the salt and vinegar. Taste for seasoning (if you’d like more spice add 1/2 – 1 tsp chilli powder).

After the meat is cooked, add the remaining onions. Cover and cook further for another 5 minutes.


- If you cant get hold of the chillis, use 1 1/2 Tbsp chilli powder to begin with.

- Make this dish in large batches, as it freezes really well. Pack it away in a resealable bag and freeze for a quick meal or as a make ahead dish when planning a party.

-This is one of those dishes that tastes better the longer it sits in the fridge. So make it a day ahead, and give the spices time to permeate the meat.
This video is a creation of Crystleroche. You can visit Crystleroche for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Main Dish
Looking for an easy to make a classic Indian dish that will leave all your guests amazed? Then watch this video and learn to make baffat pork, an Indian delicacy laden with some of the most aromatic spices. Watch to know more!

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Spicy Indian Baffat Pork Recipe Video