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Meat, Africa and overseas

Malagasy ginger pork with rice

Malagasy ginger pork, or henakisoa sy sakamalao, is pork simmered with ginger and garlic, then caramelized at the end of cooking and served with rice. For 4 people, it takes 75 minutes, is easy to make, and costs about €3.20 per serving. The key is the final step, where the liquid evaporates and the pork browns in its own fat.

Tonight, henakisoa sy sakamalao, a ginger and garlic pork, first simmered then caramelized, served with rice.

Malagasy ginger pork with rice
Total time
1 h 15
Difficulty
Easy
Cost per person
€3.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Malagasy ginger pork works in two distinct stages. First a gentle simmer that tenderizes the meat while ginger and garlic infuse the broth, then a higher heat stage where the liquid cooks away and the pork starts to caramelize in its own fat. The result is meat that stays tender inside while turning slightly golden outside, carrying a fresh ginger aroma unlike anything else on your weekly table.

It's a weeknight dish that needs little attention once the pot is on the stove, perfect for an evening when you want something comforting without spending hours in the kitchen. Kids tend to like it because long cooking mellows the ginger's bite into something more fragrant than spicy. Served with plain rice, it also works well for a relaxed Sunday family meal.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Fresh ginger 4 tbsp
  • Garlic 5 cloves
  • Onions 2
  • Tomato 1

Pantry

  • Long grain riceoften in the pantry 280 g
  • Soy sauceoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the pork into 3 cm cubes and slice the onions thinly.

    Leave a bit of fat on the pork, it helps the meat brown.

  2. Brown the pork in hot oil in a Dutch oven, then add the onions, crushed garlic, and grated ginger. 12 min

    Grate the ginger finely, it flavors the whole dish.

  3. Add the diced tomato, soy sauce, salt, pepper, and a glass of water, cover, and let simmer over low heat. 35 min

    The pork is done when it shreds easily with a fork.

  4. Remove the lid and let the liquid evaporate over medium heat, stirring, until the meat caramelizes. 10 min

    Stir often, the caramelized bits burn fast.

  5. Cook the rice in salted water and serve it alongside the pork. 12 min

    Plain rice balances the ginger's bold flavor.

Our tips to get it right

  • Pick pork shoulder rather than a lean cut, the fat that renders during cooking is what lets the pork caramelize instead of sticking to the pot at the end.
  • Grate the ginger instead of dicing it, it releases more juice and flavors the meat more evenly throughout.
  • Taste the broth before removing the lid and adjust the salt if needed, because once the liquid evaporates you won't be able to fine tune the seasoning.

The variations

  • Swap the pork shoulder for pork tenderloin for a leaner cut, but watch the cooking time since it will be ready a bit faster.
  • For a vegetarian version, replace the pork with button mushrooms and firm tofu cut into cubes, the simmering time drops to about 15 minutes.
  • For a quicker meal, use ground pork instead of cubes, which shortens the simmering time to about 15 minutes.

What to serve it with

  • Plain or fragrant steamed rice
  • Crisp cucumber on the side
  • Green tea with the meal

Storage

Ginger pork keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the rice. Reheat gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make ginger pork ahead of time?

Yes, this dish actually improves after a night in the fridge, as the ginger and garlic flavors deepen. Reheat it gently the next day and serve with freshly cooked rice.

Can you use ground ginger instead of fresh ginger?

Fresh ginger is better since it adds juice and texture that powder can't match. In a pinch, use about one teaspoon of powder for every tablespoon of fresh ginger, though the flavor will be less vibrant.

How do you know when the pork has simmered long enough?

The meat should shred easily with a fork before you move to the caramelizing step. If it still feels firm, keep simmering gently for a few more minutes before removing the lid.

Is this dish okay for kids who don't like spicy food?

Yes, long cooking mellows the ginger's bite so it becomes fragrant rather than sharp. You can also reduce the ginger slightly if you're cooking for young children.

How long does it take to make a Malagasy ginger pork with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Malagasy ginger pork with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Malagasy ginger pork with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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