Pork with cassava leaves

Henakisoa sy ravitoto

Ingredients10

• 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

Method

1. Clean the cassava leaves by removing thick stems, wash thoroughly, and finely shred them.
2. Heat the vegetable oil in a large pot over medium heat and sauté the sliced onion, minced garlic, and grated ginger until fragrant.
3. Add the cubed pork shoulder to the pot and brown on all sides.
4. Stir in the chopped tomatoes and cook for 2–3 minutes.
5. Add the shredded cassava leaves, mixing well with the pork and aromatics.
6. 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.
7. 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.
8. Serve the pork and cassava leaf stew hot, accompanied by steamed rice.