Keke Pua'A | FoodieAtlas

Ingredients

1 lb (450g) pork shoulder, diced
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon tomato paste
1 cup water
2 tablespoons brown sugar
1 teaspoon ground black pepper
1 teaspoon salt
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
Cooked rice, for serving

Instructions

Prepare the Pork

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the diced pork and cook until browned on all sides. Remove the pork from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onion, minced garlic, and minced ginger. Cook until the onion is translucent and fragrant.

Add the Sauces

Stir in the soy sauce, oyster sauce, and tomato paste. Cook for another minute, allowing the flavors to blend.

Simmer the Pork

Return the browned pork to the pot. Add the water, brown sugar, black pepper, salt, and bay leaves. Stir to combine.

Cook

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.

Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix the cornstarch with a little water to form a slurry, then stir it into the pot. Cook for an additional 5 minutes, until the sauce has thickened.

Serve

Remove the bay leaves. Serve the Keke Pua'a over cooked rice.