Laulau

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
6 servings

Ingredients
  • 1 1/4 lb pork butt, cut into large chunks
  • 2 tablespoons Hawaiian or kosher salt
  • 1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note)
  • 1 lb lu'au or fresh spinach leaves
  • 12 ti leaves (you may substitute corn husks or banana leaves)
Directions

Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.

Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up 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 laulaus. Steam 3-4 hours, making sure to add more water when needed.

Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).


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