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Loading...A comforting Malagasy home-style pork stew known locally as henakisoa, where chunks of pork are slowly simmered with ginger, garlic, tomatoes, and fresh greens until fork-tender. It carries warm, savory-spiced notes from fresh ginger and cracked black pepper, balanced by the gentle acidity of ripe tomatoes. Best served spooned over a mound of fluffy white rice.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 5 gSugar
- 42 gProtein
- 720 mgSodium
- 950 mgPotassium
- 80 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the pork and base
- 2 lbs pork shoulder, trimmed and cut into 1.5-inch cubes
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp freshly grated ginger
- 3 medium ripe tomatoes, chopped (about 2 cups)
For finishing
- 2 cups low-sodium pork or chicken broth
- 2 tbsp distilled white vinegar
- 1 green bell pepper, seeded and sliced into strips
- 4 scallions, thinly sliced (whites and greens)
- 1/2 small bunch fresh cilantro, roughly chopped
- 1 small dried bay leaf
Directions
- Pat the pork cubes dry with paper towels, then season evenly with the salt and cracked black pepper.
- Heat the oil in a heavy Dutch oven or large pot over medium-high heat. Add the pork in a single layer (working in batches if needed) and brown on all sides, about 6 to 8 minutes total. Transfer the browned pork to a plate.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 4 to 5 minutes.
- Add the minced garlic and grated ginger and stir constantly until fragrant, about 45 seconds, taking care not to burn them.
- Stir in the chopped tomatoes and cook until they break down into a thick, jammy sauce, about 5 to 6 minutes.
- Return the pork (and any juices on the plate) to the pot along with the broth, vinegar, and bay leaf. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 35 minutes, stirring once or twice.
- Uncover and add the sliced green bell pepper and most of the scallions (reserve a small handful for garnish). Continue to simmer uncovered for 15 to 20 minutes, until the pork is fork-tender and the sauce has thickened to a light gravy.
- Remove and discard the bay leaf. Stir in the chopped cilantro, taste, and adjust seasoning. Garnish with the reserved scallions and serve hot over steamed white rice.
Cook’s Notes
- Choose pork shoulder or pork belly with some fat marbling; lean cuts turn dry during the long simmer.
- Browning the pork in batches is essential for deep flavor — avoid crowding the pot or it will steam instead of sear.
- Serve with plain steamed white rice (vary amin'anana) or, for a heartier meal, alongside manioc and rice.
- A pinch of ground cloves or a small piece of cinnamon bark added with the tomatoes gives the stew a subtle warm-spice background that is common in coastal Malagasy cooking.
- The stew tastes even better the next day once the ginger and tomato flavors have had time to meld — store covered in the refrigerator for up to 3 days.
