Madagascar Ravitoto Pork with Coconut

Ingredients

• 1 1/4 lb pork shoulder, cut into strips
• 10 cups chopped spinach or cassava leaves
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 green chili, minced
• 2 cups stock or water
• 1 1/2 cups rice, for serving
• 1 lemon, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Pat the pork strips dry and season them with salt. Heat the oil in a heavy pot over medium-high heat and brown the pork in two batches for 5 to 6 minutes each, until well crusted. Crowding the pot steams the meat and costs the dish its depth.
2. Return all the pork with the onion and cook for 6 minutes, scraping up the browned residue from the base.
3. Add the garlic, ginger, and chili and cook for 1 minute until fragrant.
4. Pour in the stock, bring to a boil, then reduce to the barest simmer, cover, and cook for 40 minutes, until the pork is tender enough to pull apart with a fork.
5. Meanwhile pound or pulse the spinach in short bursts until they are broken down and dark but not liquefied. That crushing is what gives ravitoto its characteristic texture.
6. Add the crushed greens to the pot and cook uncovered for 20 minutes, stirring occasionally, until they are completely soft and have darkened.
7. Stir in the coconut milk and simmer very gently for 10 minutes more, keeping it below a rolling boil so it does not split, until the stew is thick and glossy.
8. Rinse and cook the rice while the stew finishes, then season the ravitoto with salt and serve over the rice with the cilantro and lemon wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.