Laulau
Pork and salted butterfish bundled inside taro (luau) leaves, then wrapped again in ti leaves and steamed for hours, traditionally alongside kalua pig in the same imu. Rooted in pre-contact Native Hawaiian cooking around taro, a Polynesian staple crop, not a plantation-era fusion dish; raw luau leaves contain calcium oxalate crystals and must be steamed thoroughly, never served undercooked.
MeatSeafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lb pork butt, cut into 6-8 chunks
- 1/2 lb salted butterfish, cut into pieces (or additional pork if unavailable)
- 2 lb fresh luau (taro) leaves, stems removed
- 8-10 ti leaves, for wrapping (substitute foil or parchment if unavailable)
- 1 tsp Hawaiian sea salt (less if using salted butterfish, which is already salty)
- Water, for steaming
Steps
- Traditionally, portions of pork and salted butterfish are placed on a bed of luau leaves, wrapped into a bundle, then wrapped again in ti leaves, and steamed for 4-5 hours, often in the same imu as kalua pig.
- Home adaptation: rinse the luau leaves well. Lay 3-4 leaves flat, place a chunk of pork and a piece of butterfish in the center, season lightly with salt, and fold the leaves tightly around the filling to form a bundle.
- Wrap the bundle in ti leaves if available, then in foil. Repeat to make 6-8 bundles.
- Place the bundles in a large pot with a steamer rack and 2-3 inches of water, or in a slow cooker with 1 cup water in the bottom.
- Steam on the stovetop, covered, over low heat for 4-5 hours, or slow cook on low for 8 hours, until the taro leaves are fully tender and the pork falls apart.
- Unwrap carefully (the leaves are edible once fully cooked) and serve with poi or rice.