Entree: American Samoa – National Cuisine – Pua'a Samoa (Samoan-style slow-braised pork cooked in rich coconut cream with aromatics, reflecting traditional umu flavors)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 3.5 lb (1.6 kg) pork shoulder, bone-in or boneless, cut into large 2-inch (5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, roughly chopped, approx. 12 oz (340 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 cups (480 ml) full-fat coconut cream (lolo)
- 1 cup (240 ml) water
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (12 g) brown sugar (optional, to balance acidity)
- 4-6 taro leaves or large spinach leaves to layer (optional)
- Banana leaves for lining or covering (optional)
- 2 green onions, sliced for garnish

Instructions

1. Pat the pork pieces dry and season with 1 tbsp (15 g) salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown pork in batches until deep golden on all sides, 6–8 minutes per batch; transfer browned pork to a plate.
2. Reduce heat to medium and add the chopped onions to the pot. Sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic and grated ginger and cook 1–2 minutes until fragrant.
3. Return the pork to the pot, add the coconut cream and water, and stir in the remaining salt and brown sugar if using. Bring to a gentle simmer. If using taro or spinach leaves, layer some on the bottom and top of the meat or cover the meat with banana leaves before covering the pot.
4. Cover the pot, reduce heat to low, and simmer gently until the pork is very tender and the sauce has reduced and thickened, about 1½–2 hours. Stir occasionally and skim any excess fat from the surface.
5. Remove the lid, stir in the lime juice, and adjust seasoning with additional salt or lime to taste. For a roasted finish, transfer to a 425°F (220°C) oven for 10–15 minutes or place under a broiler briefly to caramelize the top (watch closely).
6. Garnish with sliced green onions and serve hot with steamed rice, taro, or as part of a traditional Samoan meal.