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Hawaiian Lau Lau with Pork and Butterfish
A traditional Hawaiian dish where seasoned pork and salted butterfish are wrapped in lu'au (taro) leaves and ti leaves, then steamed until tender and flavorful. This version highlights the classic combination of pork and the rich, buttery taste of butterfish.
🧂 Ingrédients
- 1 lb Pork shoulder(cut into 2-inch cubes)
- 0.5 lb Salted butterfish (or black cod/sablefish)(cut into 2-inch pieces, rinsed if very salty)
- 24 large Lu'au leaves (taro leaves)(fresh or frozen, tough stems removed)
- 12 large Ti leaves(warmed or lightly grilled to make pliable)
- 2 tsp Hawaiian sea salt(or to taste)
- 1/2 cup Water(for steaming)
👨🍳 Instructions
- 1
Season the pork cubes generously with Hawaiian sea salt.
- 2
Prepare the lu'au leaves: If using fresh, wash thoroughly and remove tough stems. If frozen, thaw and rinse. Blanch fresh lu'au leaves in boiling water for 5-10 minutes to soften and reduce bitterness, then drain.
- 3
Prepare the ti leaves: Gently warm or grill the ti leaves until they become pliable, making them easier to wrap without tearing.
- 4
Assemble the laulau: Lay two lu'au leaves slightly overlapping on a flat surface. Place a piece of seasoned pork and a piece of butterfish in the center. Fold the lu'au leaves to enclose the meat, forming a bundle.
- 5
Wrap the lu'au leaf bundle tightly in one or two ti leaves, securing it like a small package. Repeat for all ingredients.
- 6
Arrange the wrapped laulau bundles in a steamer basket or a large pot with a steamer insert. Add about 1/2 cup of water to the bottom of the pot, ensuring it doesn't touch the bundles.
- 7
Cover the pot tightly and steam over medium-high heat for 3-4 hours, or until the pork is very tender and the lu'au leaves have broken down into a creamy consistency. Add more water if needed during steaming.
- 8
Carefully unwrap the laulau before serving. The inner lu'au leaves should be soft and creamy, with the pork and butterfish cooked through.
💡 Conseils de pro
- ✓If salted butterfish is unavailable, use fresh black cod or sablefish and salt it lightly yourself.
- ✓Ensure the lu'au leaves are well-cooked; they should be tender and creamy.
- ✓Steaming for a longer period ensures maximum tenderness and flavor melding.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a small piece of salted pork belly to each bundle for extra richness.
- For a vegetarian option, omit the meat and fish, and focus on seasoned lu'au leaves, perhaps with added taro root.