Lau Lau is a traditional Hawaiian dish that brings together tender, slow-cooked pork (or other meats) wrapped in taro leaves and steamed to perfection. The dish is a beautiful fusion of smoky, savory, and earthy flavors, with the taro leaves imparting a unique richness and tender texture to the meat. Often served with rice and a side of poi, Lau Lau is a comforting and hearty meal that represents the soul of Hawaiian cuisine. The dish is typically steamed for hours, allowing the flavors to meld and the meat to become incredibly tender and juicy. This is an authentic taste of the islands, perfect for bringing a bit of Hawaii to your dinner table.
Ingredients:
- 2 lbs pork shoulder, cut into large cubes
- 1/2 lb salted butterfish or other salted fish (optional), cut into chunks
- 8 large taro leaves (or spinach or collard greens as a substitute)
- 4 large ti leaves (for wrapping, optional)
- 1 tsp Hawaiian salt (or sea salt)
Instructions:
- Prepare the Taro Leaves:
- Rinse the taro leaves thoroughly and remove the tough stems. Pat them dry.
- Assemble the Lau Lau:
- Lay 2 taro leaves flat on a clean surface. Place a few pieces of pork and a piece of salted fish (if using) in the center of the leaves. Sprinkle with a pinch of Hawaiian salt.
- Wrap the Lau Lau:
- Fold the taro leaves over the filling, creating a small bundle. If using ti leaves, wrap the taro leaf bundle in the ti leaves for added flavor and secure with kitchen string or by folding the leaves tightly.
- Steam the Lau Lau:
- Place the Lau Lau bundles in a large steamer pot or pressure cooker. Steam for 3-4 hours in a regular steamer or 90 minutes in a pressure cooker until the meat is tender and the taro leaves are soft and infused with flavor.
- Serve:
- Carefully unwrap the ti leaves (they are not edible), and serve the Lau Lau hot with a side of rice and traditional Hawaiian sides like poi.
Lau Lau is a true Hawaiian comfort food, offering a perfect blend of earthy taro leaves and savory, tender meat. The slow cooking process allows the flavors to meld beautifully, making it a dish that’s well worth the wait.
