Entree: United States – Hawaii – Lau Lau (Traditional Hawaiian steamed parcels of pork and salted fish wrapped in taro and ti leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.54 cm) cubes
- 8 oz (225 g) salted butterfish (or salted cod), rinsed and cut into portions
- 1 tbsp (15 g) Hawaiian sea salt or coarse sea salt (adjust if using already-salted fish)
- 1/2 tsp (1 g) freshly ground black pepper
- 6–8 large taro (luau) leaves, washed and stems trimmed (about 8 7/8 to 10 5/8 oz (250–300 g))
- 6–8 ti leaves or banana leaves for wrapping (about 7 to 8 7/8 oz (200–250 g))
- Kitchen twine or toothpicks for securing parcels (no measurement)
- 2 tbsp (30 ml) water for steaming each parcel (approximate)

Show original ingredient measurements

- 2 lb (900 g) pork shoulder, cut into 1-inch cubes
- 8 oz (225 g) salted butterfish (or salted cod), rinsed and cut into portions
- 1 tbsp (15 g) Hawaiian sea salt or coarse sea salt (adjust if using already-salted fish)
- 1/2 tsp (1 g) freshly ground black pepper
- 6–8 large taro (luau) leaves, washed and stems trimmed (about 250–300 g)
- 6–8 ti leaves or banana leaves for wrapping (about 200–250 g)
- Kitchen twine or toothpicks for securing parcels (no measurement)
- 2 tbsp (30 ml) water for steaming each parcel (approximate)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If your pork is not salted, rub pork cubes with 1 tbsp (15 g) salt and 1/2 tsp (1 g) pepper; let rest 30 minutes refrigerated.
2. Lay one taro leaf flat, shiny side down. Place a second taro leaf crosswise to create a double layer that will hold the filling.
3. Place a portion of pork (about 1/2 lb (225 g)) in the center of the taro leaves, top with a piece of salted butterfish (about 2 oz (60 g)), and add a little water (about 2 tbsp (30 ml)) to help steaming.
4. Fold the taro leaves over the filling to make a secure parcel, then wrap the parcel in one or two ti leaves and tie tightly with kitchen twine or secure with toothpicks.
5. Repeat to make 4 parcels total. Place parcels in a steamer basket over boiling water, cover, and steam gently for 3 to 4 hours until the pork is very tender and the taro leaves are soft.
6. Remove parcels, unwrap carefully (taro leaves are edible when cooked; ti leaves are not eaten) and serve hot with rice or poi.

1. If your pork is not salted, rub pork cubes with 1 tbsp (15 g) salt and 1/2 tsp (1 g) pepper; let rest 30 minutes refrigerated.
2. Lay one taro leaf flat, shiny side down. Place a second taro leaf crosswise to create a double layer that will hold the filling.
3. Place a portion of pork (about 1/2 lb/225 g) in the center of the taro leaves, top with a piece of salted butterfish (about 2 oz/60 g), and add a little water (about 2 tbsp/30 ml) to help steaming.
4. Fold the taro leaves over the filling to make a secure parcel, then wrap the parcel in one or two ti leaves and tie tightly with kitchen twine or secure with toothpicks.
5. Repeat to make 4 parcels total. Place parcels in a steamer basket over boiling water, cover, and steam gently for 3 to 4 hours until the pork is very tender and the taro leaves are soft.
6. Remove parcels, unwrap carefully (taro leaves are edible when cooked; ti leaves are not eaten) and serve hot with rice or poi.