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  • 18 ti leaves
  • 24 taro leaves
  • 6 pieces pork belly, (1"x2 1/2")
  • 6 pieces salted butterfish or salman, (2"x2")

Remove stiff midrib from underside of ti leaf. Crisscross three ti leaves and place four taro leaves in center. Put pieces of pork and fish; fold leaves. Wrap ti leaves tightly with string (stems should be pointing up when tied together. Steam for 3-4 hours. Serve hot. Makes 6 laulaus. Variation: Boned chicken thighs may be used instead of pork.

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