Pork Rump In Cocotte | Henakisoa Ritra

Pork Rump In Cocotte | Henakisoa Ritra.
It is a cheap meat but nevertheless it can be a piece of choice if it is prepared properly. The secret to having a dish of scented, juicy and mellow pork is in this cooking technique of which here are the ingredients:
• 1 kg 500g of pork rouelle
• Sliced ​​garlic (1 tablespoon)
• 1 teaspoon of garam massala
• 250 grams of large onions
• 1 tablespoon cumin seeds
• ½ teaspoon of Voatsiperifery or wild pepper from Madagascar
• 1 tablespoon of oil
• 2 tablespoons of soy sauce
• 1 tablespoon of honey
• Salt