Porco Bafaca


Braised and Roasted Pork

The name in the Macanese dialect, bafá-assá, means braised and roasted. Some take a short-cut and just pot-roast the meat.

Porco Bafaçá from Josephine Bayot Arevalo and Yvonne Bayot Husband


1 cup sweet sherry
1 tbsp white vinegar
3tbsp turmeric

Mix all ingredients well.


1 pork neck

4 shallots chopped, with the green and white parts kept separate

1 large onion finely chopped

2.5 cm | 1 in. ginger chopped fine

1½ tsp cooking salt

3 bay leaves


Marinate the prepared pork neck overnight or for 2 days, turning at least once.

Fry in a little oil the chopped onions, ginger, and white parts of the shallots until the onions are translucent.

Add most of the marinade of the pork, salt and water. Bring to a boil.

Reduce the temperature and add in the pork, bay leaves and peppercorns, turning the pork a few times. Bring back to a boil and then simmer, covered approximately for 1½ hours or until soft but still firm to carve. Turn the pork occasionally.

When cooked, remove the pork and boil the gravy to thicken slightly. Then add in the green parts of the shallots.

Place the pork into the pot and allow to cool before slicing.

Variation: When boiling to thicken the gravy, add peeled potatoes; they will be coloured nicely. Array the sliced potatoes around the meat.
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