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Malagasy Henakisoa Sy Voanio (Pork with Coconut)

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Malagasy henakisoa sy voanio, tender pork in coconut sauce with tomatoes and scallions beside a plate of white rice.
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Henakisoa sy voanio pairs tender pork with coconut milk, tomato, ginger, and garlic for a fragrant Malagasy home-style stew.

Brown the pork gently, soften the aromatics, then simmer everything in coconut milk until the meat is tender and the sauce lightly reduced.

Keep the coconut sauce at a gentle simmer. A hard boil can make the sauce separate and toughen leaner pieces of pork.

Serving Suggestions

Serve over steamed white rice with sliced scallions and a fresh tomato salad.

A pot of Malagasy pork and coconut stew with a wooden spoon beside a plate of rice, tomatoes, and scallions on a kitchen work surface.

Recipe Notes

Refrigerate the stew for up to 3 days. Reheat slowly and add a splash of water if the coconut sauce thickens too much.

Malagasy henakisoa sy voanio, tender pork in coconut sauce with tomatoes and scallions beside a plate of white rice.

Malagasy Henakisoa Sy Voanio (Pork with Coconut)

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Tender Malagasy pork braised in coconut milk with tomato, ginger, garlic, and scallions, served with rice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Malagasy
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and coconut stew
  • 2 lb pork shoulder cut into 1-inch pieces
  • 1 1/2 cups coconut milk full-fat
  • 1 cup water
  • 3 medium tomatoes chopped
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 cup scallions sliced, for serving
Rice
  • 2 cups long-grain white rice
  • 3 cups water
  • 1/2 tsp fine salt

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Medium saucepan for rice

Method
 

Brown and simmer the pork:
  1. Season the pork with half of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pork in batches for 5 to 6 minutes per batch.
  2. Add the onion and cook for 4 minutes. Stir in the garlic and ginger for 30 seconds, then add the tomatoes, coconut milk, water, and remaining salt.
  3. Bring to a gentle simmer, cover, and cook for 40 to 45 minutes, stirring occasionally, until the pork is tender.
Cook the rice and serve:
  1. Meanwhile, rinse the rice. Combine it with the water and salt in a saucepan, bring to a boil, cover, and simmer for 15 minutes. Rest off the heat for 10 minutes, then fluff.
  2. Taste the stew and adjust the seasoning. Spoon it over the rice and scatter with scallions.

Nutrition

Calories: 690kcalCarbohydrates: 62gProtein: 42gFat: 31gSaturated Fat: 18gCholesterol: 115mgSodium: 710mgFiber: 3gSugar: 6g

Notes

  • Brown the pork in batches so it sears rather than steams.
  • Use full-fat coconut milk for a sauce that clings lightly to the meat and rice.

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