📝 About This Recipe
Lau Lau is the soul of Hawaiian comfort food, a centuries-old tradition where succulent pork and salted fish are wrapped in earthy lu'au (taro) leaves and steamed to perfection. The taro leaves undergo a magical transformation during the long steaming process, turning into a velvety, spinach-like green that infuses the meat with a deep, mineral richness. This dish represents the spirit of the lu'au, offering a melt-in-your-mouth texture and a smoky, salty flavor profile that is uniquely Polynesian.
🥗 Ingredients
The Proteins
- 2 pounds Pork Butt (Shoulder) (cut into 2-inch cubes with some fat attached)
- 6 ounces Black Cod (Butterfish) (salted overnight, rinsed, and cut into 6 pieces)
- 1 tablespoon Liquid Smoke (high quality hickory or mesquite)
- 2 tablespoons Alaea (Hawaiian Red Salt) (can substitute with coarse sea salt)
The Wrappings
- 30-40 pieces Lu'au (Taro) Leaves (fresh, stems removed and thoroughly washed)
- 12 pieces Ti Leaves (large, fibrous center rib removed to make them pliable)
- 1 roll Butcher's Twine (for securing the bundles)
- 6 sheets Aluminum Foil (heavy duty, roughly 12x12 inches)
👨🍳 Instructions
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1
Prepare the pork by tossing the cubes in a large bowl with the Alaea salt and liquid smoke. Ensure every piece is well-coated and let it marinate for at least 30 minutes.
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2
Prepare the ti leaves by using a sharp knife to shave down the thick vein on the back of the leaf until it is flush with the leaf surface, making it flexible enough to fold without snapping.
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3
Clean the taro leaves thoroughly under cold running water. Remove the stems and the tough 'V' portion where the stem meets the leaf.
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4
Lay out 5 to 6 taro leaves in a circular, overlapping pattern on a clean work surface, creating a sturdy bed for the filling.
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5
Place 3-4 chunks of seasoned pork and one piece of salted butterfish in the center of the taro leaf bed.
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6
Carefully fold the edges of the taro leaves over the meat, one by one, until the pork and fish are completely encased in a tight green ball.
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7
Place the taro bundle in the center of two ti leaves laid out in an 'X' shape. Wrap the ti leaves tightly around the bundle and secure with butcher's twine.
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8
Wrap the entire bundle tightly in a sheet of aluminum foil to ensure no steam escapes and the moisture remains trapped inside.
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9
Repeat the process until you have 6 individual bundles.
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10
Prepare a large steamer pot with plenty of water. Place the bundles in the steamer basket, ensuring they aren't packed too tightly so steam can circulate.
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11
Bring the water to a boil, then reduce heat to low-medium. Cover with a tight-fitting lid and steam for a minimum of 4 hours. Check the water level every hour and replenish with boiling water as needed.
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12
After 4 hours, remove a bundle and carefully check the taro leaves. They should be dark green, very soft, and have lost all 'itchiness' or astringency.
💡 Chef's Tips
Never undercook the taro leaves; they contain calcium oxalate crystals that cause an itchy sensation in the throat if not steamed for several hours. If you cannot find fresh taro leaves, check the frozen section of Asian or Polynesian markets. Using salted butterfish (Black Cod) is essential for the authentic 'umami' punch that balances the fatty pork. If you don't have a steamer, you can use a slow cooker with a small amount of water on 'High' for 8 hours. Ensure the fat-to-meat ratio on your pork is about 20/80 to keep the bundle moist during the long cook.
🍽️ Serving Suggestions
Serve hot alongside a generous scoop of white rice and fresh poi. Pair with Lomi Lomi Salmon (a tomato and salmon salad) for a bright, acidic contrast. Offer a side of Hawaiian chili pepper water for those who enjoy a spicy kick. Enjoy with a cold glass of plantation iced tea (pineapple and black tea mix). A side of mac salad completes the traditional 'plate lunch' style presentation.