Lau Laus


Lau Laus


  • 1 pound luau (taro leaves) or fresh spinach
  • 1 1/4 pound pork cut in 6 pieces
  • 3/4 pound salmon or butter fish, cut in 6 pieces
  • 1 tablespoon rock salt
  • 12 ti leaves or aluminum foil
  • 1 cup water


Wash the taro leaves thoroughly. Remove stem and fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together. Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before serving.

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