Name: Malagasy Pork Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Malagasy
Ingredients: 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); 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

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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.

DinnerSavoureux