Entree: American Samoa – Northern Culinary Region – Pisupo (Canned corned beef commonly fried or stewed and served as a primary protein in Samoan meals)

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 10 min

Cook 15 min

Total 25 min

Ingredients

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

- 2 cans pisupo (canned corned beef), 12 oz (340 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 medium tomato, diced (approx. 4 1/4 oz (120 g))
- 1 small fresh chili or 1/2 tsp (2.5 ml) chili flakes, optional
- 1 tbsp (15 ml) soy sauce
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 g) chopped green onion or scallion
- 4 cups (approx. 800 g) steamed white rice, to serve
- Lime wedges and steamed greens (optional), to serve

Show original ingredient measurements

- 2 cans pisupo (canned corned beef), 12 oz (340 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 medium tomato, diced (approx. 120 g)
- 1 small fresh chili or 1/2 tsp (2.5 ml) chili flakes, optional
- 1 tbsp (15 ml) soy sauce
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 g) chopped green onion or scallion
- 4 cups (approx. 800 g) steamed white rice, to serve
- Lime wedges and steamed greens (optional), to serve

Instructions

1. Open the cans of pisupo and use a fork to break the meat into large crumbles. Set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and starting to brown, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Add the diced tomato and optional chili and cook 2–3 minutes until the tomato softens. Push vegetables to the side of the pan.
4. Add the pisupo crumbles to the pan and spread them into a single layer. Cook without stirring for 2–3 minutes to develop a crisp edge, then stir and continue frying 6–8 minutes until most pieces are lightly browned and slightly crispy.
5. Stir in the soy sauce and black pepper, taste and adjust seasoning. Remove from heat and fold in the chopped green onion.
6. Serve hot over steamed white rice with lime wedges and steamed greens on the side if desired.