Sapasui

Sapasui (Samoan Ginger and Garlic Meat Stew)

Sapasui is Samoa's signature one-pot dish, brought to the islands by Chinese traders and adapted with local ingredients. It is a fragrant braise of beef and pork in a sweet-savory soy gravy, traditionally served over white rice or taro.

Prep

20 min

Cook

90 min

Total

110 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) beef chuck, cut into 3 cm cubes, well-marbled for tenderness
• •300 g (10½ oz) pork shoulder or belly, cut into 3 cm cubes
• •30 g (¼ cup) fresh ginger, peeled and thinly sliced, do not skimp; the ginger should dominate
• •8 g (2 tbsp) garlic, finely minced (about 6 cloves)
• •1 g (1 large) brown onion, diced
• •15 ml (1 tbsp) neutral cooking oil
• •120 ml (½ cup) soy sauce, use a good-quality dark soy for color
• •60 ml (¼ cup) oyster sauce, traditional in Palagi-influenced versions
• •20 g (1½ tbsp) brown sugar, palm sugar if available
• •500 ml (2 cups) water or beef stock, stock adds depth; water is more traditional in lean Samoan versions
• •1 g (1 small) carrot, sliced into coins, optional; common addition
• •4 g (2 spring) spring onions, sliced, for garnish

Steps

1. 1 Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the beef and pork in a single layer and sear, turning, until deeply browned on all sides, about 8 minutes. Work in batches if needed to avoid crowding. Transfer the meat to a plate.
2. 2 Reduce the heat to medium. Add the onion to the same pot and cook, stirring, until softened and lightly browned, about 4 minutes. Add the garlic and ginger and stir constantly for 60 seconds until very fragrant but not browned.
3. 3 Return the meat to the pot. Add the soy sauce, oyster sauce, brown sugar, and water or stock. Stir to combine and scrape up any browned bits from the bottom of the pot.
4. 4 Bring to a boil, then reduce the heat to low, cover, and simmer gently for 60 minutes, stirring occasionally. The beef should be fork-tender; if not, continue to simmer uncovered for another 15 to 20 minutes to reduce the sauce.
5. 5 Add the carrot, if using, and simmer uncovered for 8 to 10 minutes until the carrots are tender and the sauce has thickened enough to coat the meat. The gravy should be glossy and rich.
6. 6 Skim excess fat from the surface. Taste and adjust with more soy sauce for saltiness or a pinch more sugar if the sauce is sharp. The flavor should be salty-sweet with a strong ginger finish.
7. 7 Serve hot in shallow bowls over steamed white rice or boiled taro, garnished with sliced spring onions. Beef and pork should reach an internal temperature of at least 75°C (165°F) before serving.