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Name: Pork with cassava leaves
Total time: 1 h
Yield: Serves 4
Cuisine: Madagascar
Ingredients: 500 g pork shoulder, cubed; 400 g fresh cassava leaves, finely shredded; 1 onion, sliced; 3 garlic cloves, minced; 1 tbsp ginger, grated; 2 tomato, chopped; 2 tbsp vegetable oil; to taste salt; to taste black pepper; 200 ml coconut milk (optional)

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Madagascar1 hServes 4طُبخ من قبل

Pork with cassava leaves

Henakisoa sy ravitoto

المكوّنات10

pork shoulder, cubed500 g
fresh cassava leaves, finely shredded400 g
onion, sliced1
garlic cloves, minced3
ginger, grated1 tbsp
tomato, chopped2
vegetable oil2 tbsp
saltto taste
black pepperto taste
coconut milk (optional)200 ml

لحومخضارتوابل وصلصاتأخرىفاكهة

طريقة التحضير

Clean the cassava leaves by removing thick stems, wash thoroughly, and finely shred them.
Heat the vegetable oil in a large pot over medium heat and sauté the sliced onion, minced garlic, and grated ginger until fragrant.
Add the cubed pork shoulder to the pot and brown on all sides.
Stir in the chopped tomatoes and cook for 2–3 minutes.
Add the shredded cassava leaves, mixing well with the pork and aromatics.
Pour in enough water to just cover the ingredients, bring to a boil, then reduce heat and simmer until the pork is tender and the leaves are wilted, about 45 minutes.
Season the stew with salt and black pepper to taste, and if using, stir in the coconut milk and simmer for an additional 5 minutes.
Serve the pork and cassava leaf stew hot, accompanied by steamed rice.