Many of you are familiar with this popular pork dish known as Pork Ragthi, Kaliz Ankiti or boti mage from pork offal.

Pork Ragthi or pork boti is a traditional Mangalorean pork dish, prepared with the offal of pork.
It includes liver, kidney, tripe, intestine, tail, tongue etc. This is considered healthier than meat as the liver, the kidney is considered to be packed with nutrients.

The other popular Mangalorean pork dishes are Pork Indad, Mangalorean Pork Bafat, a special spicy Pork Masala. You can also try the Coorgi Pork recipe on our blog

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Preparing this is a difficult task, as it requires a thorough cleaning, fine chopping and patience to cook. But all this is compromised with the taste.

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How to clean the boti?
Boil the water to this add turmeric, salt and guava leaves. Add boti and cook for 10 minutes. When it is cooled, add the salt and wash 2 to 3 times. The cleaning part is completed.
Chop all the pieces and the other ingredients.
In some parts of Mangalore, roasted coconut is added at the end.

Pork Ragthi is mostly served with sannas. It also goes well with Akki Rotti or Bhakri and bread.

Enjoy my recipe and do let me know your feedback in the comments.

Read more about the nutrients of offal meat here

Ingredients

2 kg of cleaned ragthi and 1 kg pork meat
10 Medium-size onions
6 Inches ginger
200 Grams of peeled garlic
4 inches of cinnamon stick
20 Cloves
4 Black cardamom
6 Green cardamom
6 Bay leaves
6 Green chillies
6 tbsp Rovena’s Bafath powder
3 tsp garam masala powder
2 Lemon size tamarind pulp
Half glass of vinegar
Salt to taste

Boti cleaning method

Boil the boti with 2 litres of water, 1 tbsp of salt, a little turmeric powder and a hand full of guava (perale) leaves for 15 minutes.

Let it cool.

Now take out the guava leaves and wash it 3 to 4 times.

Clean with the knife every part of the boti. Clean it again thoroughly with rock salt. The cleaning process should be perfect for a tasty dish.

Now cut the boti as well as pork meat into small pieces.

Marination

Add chopped onions, garlic, ginger and all the ingredients mentioned and marinate for 2 hours.

Cook in a low flame for one hour. Don’t add water. Mix it evenly so that it shouldn’t burn. Adjust the salt, bafat powder and vinegar as per your taste.

For coconut boti

Fry scraped coconut till it releases aroma. Now add the cooked boti into the fried coconut and cook again for 10 minutes.

Adjust the salt. You can add a little more bafath powder and vinegar for extra taste.

Recipe Card for Mangalorean Pork Ragthi