Entree: Samoa – Keke Pua'a (Samoan fried pork cakes seasoned with coconut and local aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1/2 cup (120 ml) finely shredded fresh coconut (about 1.5 oz (45 g))
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- 1/2 cup (60 g) finely chopped onion
- 2 green onions, thinly sliced (about 1 oz (30 g))
- 2 cloves garlic, minced (about 0.5 oz (15 g))
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (5 g) ground white pepper
- 1 tsp (5 g) kosher salt
- 1/3 cup (40 g) breadcrumbs or cassava/taro flour for a more traditional texture
- 2 tbsp (30 ml) vegetable oil for frying, plus more as needed
- For the coconut dipping sauce: 1/2 cup (120 ml) coconut milk, 1 tbsp (15 ml) lime juice, 1/2 tsp (2 g) sugar, pinch of salt

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1/2 cup (120 ml) finely shredded fresh coconut (about 1.5 oz / 45 g)
- 1 large egg (about 50 g), beaten
- 1/2 cup (60 g) finely chopped onion
- 2 green onions, thinly sliced (about 1 oz / 30 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (5 g) ground white pepper
- 1 tsp (5 g) kosher salt
- 1/3 cup (40 g) breadcrumbs or cassava/taro flour for a more traditional texture
- 2 tbsp (30 ml) vegetable oil for frying, plus more as needed
- For the coconut dipping sauce: 1/2 cup (120 ml) coconut milk, 1 tbsp (15 ml) lime juice, 1/2 tsp (2 g) sugar, pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground pork, shredded coconut, beaten egg, chopped onion, green onions, garlic, fish sauce, white pepper, salt, and breadcrumbs; mix gently until just combined.
2. Shape the mixture into 8 compact patties (about 2.5–3 oz (70–85 g) each) and set on a tray; refrigerate 15 minutes to firm up.
3. Whisk together coconut milk, lime juice, sugar, and a pinch of salt in a small bowl and chill for serving.
4. Heat vegetable oil in a large skillet over medium heat; add patties in a single layer and fry until golden brown and cooked through, about 4–5 minutes per side (internal temperature 160°F / 71°C).
5. Transfer cooked keke pua'a to a paper towel–lined plate to drain briefly. Serve hot with the coconut dipping sauce and steamed greens or boiled taro on the side.

1. In a large bowl combine ground pork, shredded coconut, beaten egg, chopped onion, green onions, garlic, fish sauce, white pepper, salt, and breadcrumbs; mix gently until just combined.
2. Shape the mixture into 8 compact patties (about 2.5–3 oz / 70–85 g each) and set on a tray; refrigerate 15 minutes to firm up.
3. Whisk together coconut milk, lime juice, sugar, and a pinch of salt in a small bowl and chill for serving.
4. Heat vegetable oil in a large skillet over medium heat; add patties in a single layer and fry until golden brown and cooked through, about 4–5 minutes per side (internal temperature 160°F / 71°C).
5. Transfer cooked keke pua'a to a paper towel–lined plate to drain briefly. Serve hot with the coconut dipping sauce and steamed greens or boiled taro on the side.