Lau Lau is a traditional Hawaiian dish made with pork and fish wrapped in taro or ti leaves, then steamed to perfection. This savory and tender dish is a staple in Hawaiian cuisine.
Preparation time
30min
Cooking time
4h
Ingredients
8 Servings
- 500 g fish fillets
- 2.5 kg pork shoulder
- 1 tbsp salt
- 16 taro leaves
- 16 ti leaves
Directions
Step 1
Rinse the taro leaves and ti leaves thoroughly and pat dry.
Step 2
Cut the pork shoulder into chunks and the butterfish fillets into pieces.
Step 3
Place a taro leaf on a clean surface, then add a chunk of pork and a piece of butterfish on top. Sprinkle with a pinch of Hawaiian sea salt.
Step 4
Wrap the taro leaf around the pork and fish to form a bundle. Then, wrap the bundle with a ti leaf and secure it with kitchen twine.
Step 5
Repeat the process with the remaining ingredients.
Step 6
Place the Lau Lau bundles in a large steamer and steam for 3-4 hours until the meat is tender.
Step 7
Serve hot with rice or poi.