Entree: American Samoa – Southern Culinary Region – Keke Pua'a (A savory Samoan pork loaf wrapped in banana leaves and cooked with coconut milk)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.4 kg) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces, approx. usable weight
- 2 cups (480 ml) full-fat coconut milk
- 2 cups (300 g) cooked mashed taro or cooked mashed breadfruit
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 4 cloves garlic, minced — about 20 g
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 g) sea salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 green onions, thinly sliced — about 30 g
- 1 small red chili, seeded and finely chopped (optional) — about 10 g
- 1 cup (100 g) shredded coconut, unsweetened (optional for texture)
- 2 tbsp (30 ml) vegetable oil (for searing)
- Banana leaves for wrapping (enough to wrap loaf portions)
- Kitchen twine or foil for securing wraps

Instructions

1. Preheat oven to 350°F (175°C) if baking; if using an umu/earth oven, prepare for indirect steady heat.
2. In a large bowl combine coconut milk, lime juice, soy sauce, salt, pepper, garlic, and ginger to make a flavorful braising liquid.
3. Pat pork pieces dry and heat vegetable oil in a heavy skillet over medium-high heat. Sear pork in batches until browned on all sides, 3–4 minutes per side; transfer to the bowl with the coconut mixture.
4. Stir the cooked mashed taro (or breadfruit) and shredded coconut (if using) into the pork and coconut mixture until evenly combined. Fold in green onions and chopped chili if using.
5. On a work surface, lay out banana leaves and spoon the pork mixture into compact loaf shapes (divide into 3–4 loaves for even cooking). Wrap each loaf tightly in banana leaves and tie with kitchen twine or wrap securely in foil if banana leaves are unavailable.
6. Place wrapped loaves in a baking dish, pour any remaining coconut liquid over and around them, cover with foil, and bake in the preheated oven for 1 hour 30 minutes to 2 hours until pork is tender and internal temperature reaches at least 145°F (63°C) and fibers are easily pulled apart. For an umu, cook until tender and nicely infused with smoke.
7. Remove loaves from oven, let rest 10 minutes, then unwrap and slice. Spoon some of the cooking liquid and coconut over slices when serving.
8. Serve warm with steamed taro, breadfruit, or rice and boiled greens as part of a communal meal.