In a large pot or pan, heat the oil over medium heat. Add the diced pork and brown it until sealed and lightly golden on all sides.
Add the chopped onion and garlic and sauté for about 5 minutes until the onion softens.
Ravitoto (Braised Pork with Manioc Leaves)
- Total time - 2 hours 15 minutes
- Preparation - 15 minutes
- Braising - 2 hours
- Servings: 6
- Country: Madagascar
The name Ravitoto literally means 'crushed leaves' (Ra = leaf, toto = crushed). Traditionally, the meat and leaves are braised in water without coconut milk, but the addition of coconut milk is a common modern practice to enhance the flavour and soften the bitterness of the manioc.
If using fresh manioc leaves, they must first be thoroughly boiled (at least 20 minutes) to remove natural toxins. If using frozen, they are usually pre-cooked.
Ingredients
For Ravitoto
- 750 g pork meat (shoulder or belly), diced
- 450 g crushed/ground manioc leaves (fresh pre-cooked or frozen/canned)
- 400 ml coconut milk (full-fat)
- 1 large piece (chopped) onion
- 3 cloves (crushed) garlic
- 2 tbsp vegetable oil
- 1 cup water or broth
- to taste salt and black pepper
For Serving
- sufficient quantity cooked white rice (Vary)
Instructions
Step 1: Browning the Meat
Step 2: Simmering with Manioc Leaves
Add the manioc leaves, water (or broth), salt, and pepper to the pot.
Bring to a boil, then reduce the heat to low, cover, and simmer for 90 minutes. Stir regularly and add a small amount of water if necessary to prevent burning. The meat should be almost tender.
Step 3: Finishing
Pour in the coconut milk. Stir well and let it simmer uncovered for another 30 minutes so the sauce reduces and thickens and the flavours combine.
The meat should be completely tender and falling apart after two hours. Taste and season with salt as needed.
Step 4: Serving
Serve hot with large portions of boiled white rice (Vary). Rice balances the richness of the stew and the bitter flavour of the manioc leaves.