If you haven’t had a Hawaiian Lau Lau yet then you’ve got to follow this recipe and make some on your own, or if you’re planning a visit to Hawai’i be sure to eat somewhere that offers them. They’re delicious and oh so ono and Hawaiian.
Lau Lau Recipe for Four Servings
“Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed until tender and juicy.”
- 1/2 lb of salt butterfish (rinse a few times to remove excess salt)
- 1/2 lb pork butt, cut into bite size cubes
- 4 boneless chicken thighs
- 1 tablespoon Hawaiian sea salt
- 8 ti leaves
- 1 lb taro leaves
- Season the fish, pork and the chicken with Hawaiian sea salt. Make four X’s out of two ti leaves each on a flat surface (4 servings worth).
- Place one serving worth (1/4th) of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Serve with rice and if you’re lucky enough to have some poi you don’t want to miss that opportunity. (Newbies: Don’t eat the ti leaves! Taro leaves… yes.)