Lau Lau - Oceanian Recipe

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Lau Lau

🌍 Oceanian, Hawaiian / Polynesian Difficulty: ●●●○○

Lau lau was traditional imu food, prepared for Hawaiian celebrations and given as a food offering; the taro leaves add both flavor and a silky texture as they slow-cook.

Ingredients

• 600 g pork shoulder, cut into large chunks
• 200 g butterfish (black cod) or salted salmon, cut into pieces
• 20–30 large taro leaves (luau leaves), washed and stems trimmed
• Ti leaves (or banana leaves), for outer wrapping
• 1 tsp sea salt

Method

1. Salting — Salt the pork and fish pieces lightly.
2. Step 2 — Lay 4–5 large taro leaves flat, overlapping to form a base.
3. Placing — Place a portion of pork and fish in the center.
4. Folding — Fold taro leaves up around the meat, enclosing it completely.
5. Wrapping — Wrap the bundle in ti leaves, folding and tucking to seal.
6. Tiing — Tie with kitchen twine if needed.
7. Steaming — Steam over boiling water for 3–4 hours until pork is very tender and taro leaves have softened completely.
8. Step 8 — Unwrap at the table; the cooking juices inside are part of the dish.

Tags: pork shoulder, butterfish or salted salmon, –30 large taro leaves, ti leaves, sea salt · Source: Brittani's Almanac