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Hawaiian Laulau
Laulau is a traditional Hawaiian dish where pork, butterfish (or other fish), and sometimes chicken are wrapped in lu'au (taro) leaves and then ti leaves, and steamed for several hours until tender. The result is a flavorful, moist, and tender parcel of goodness.
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- 1.25 lb Pork shoulder(cut into large chunks)
- 1 lb Salted butterfish or salmon(soaked in cold water for 3 hours and drained)
- 2 tablespoons Hawaiian or kosher salt
- 1 lb Lu'au or fresh spinach leaves(cleaned, washed and stems removed)
- 12 Ti leaves(cleaned, thick rib removed (or substitute with corn husks or banana leaves))
- 1 cup Water
ðšâð³ äœãæ¹
- 1
Wash and drain lu'au and ti leaves, removing the stem and fibrous part of the vein.
- 2
Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
- 3
Place 6-8 lu'au leaves on one end of a ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au leaves until meat and fish are completely wrapped.
- 4
Roll the lu'au-wrapped filling tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulau bundles.
- 5
Bring water to a boil in a large steamer. Place the laulau bundles in the steamer, lower the heat, and simmer for 3-4 hours, ensuring to add more water when needed.
- 6
Remove from steamer, carefully unwrap (discarding the leaves), and serve hot.
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- âIf lu'au leaves are unavailable, fresh spinach can be used as a substitute.
- âEnsure the ti leaves are cleaned thoroughly and the thick rib is removed to make them pliable for wrapping.
- âThe long steaming time is crucial for tenderizing the ingredients and melding the flavors.
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- Add chicken along with the pork and fish.
- Use other firm white fish like cod or snapper if butterfish is not available.