Lau Lau Recipe
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"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."
Original recipe yield: 4 servings.
- Prep Time:
- 30 Minutes
- Cook Time:
- 4 Hours
- Ready In:
- 4 Hours 30 Minutes
- Servings:
- 4
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Lau Lau INGREDIENTS:
- 1/2 pound salt butterfish, rinsed several times to remove excess salt
- 1/2 pound pork butt, cut into 1 inch cubes
- 4 boneless chicken thighs
- 1 tablespoon Hawaiian sea salt
- 8 leaves ti leaves
- 1 pound taro leaves
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Lau Lau DIRECTIONS:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
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