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Laulau

Laulau recipe image
Laulau is a cherished Hawaiian staple that marries tender pork and fish with the earthy, delicate flavor of steamed taro leaves. This dish requires patience but rewards you with incredibly soft, aromatic bundles that melt in your mouth. The combination of butterfish or salmon with pork butt creates a rich, savory profile, while the ti leaves add a subtle floral note during the long steaming process. It is perfect for potlucks, family gatherings, or a comforting weekend meal. While traditional methods use luau leaves, modern adaptations often use spinach if taro is unavailable. The result is a hearty, protein-packed meal that embodies the warmth and hospitality of Hawaiian cuisine.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2423.9
Dietary: Gluten-free
Description
Laulau is a cherished Hawaiian staple that marries tender pork and fish with the earthy, delicate flavor of steamed taro leaves. This dish requires patience but rewards you with incredibly soft, aromatic bundles that melt in your mouth. The combination of butterfish or salmon with pork butt creates a rich, savory profile, while the ti leaves add a subtle floral note during the long steaming process. It is perfect for potlucks, family gatherings, or a comforting weekend meal. While traditional methods use luau leaves, modern adaptations often use spinach if taro is unavailable. The result is a hearty, protein-packed meal that embodies the warmth and hospitality of Hawaiian cuisine.
Ingredients
  • 1/3 pound Butterfish or salmon
  • 1 pound Pork butt (brisket o.k)
  • 16 ea Luau leaves (see substitute)
  • 8 ea Ti leaves
Directions
  1. 1
    Cut the fish into 4 pieces and soak in water for 70 minutes.
  2. 2
    Cut the pork butt into 4 pieces.
  3. 3
    Prepare the luau leaves by stripping the outer skin of the stem and leaf veins to prevent itching in the throat when consumed.
  4. 4
    Wash the ti leaves and remove the tough central ribs.
  5. 5
    Lay 2 ti leaves flat on a cutting board.
  6. 6
    Place 4 luau leaves in the center of the ti leaves.
  7. 7
    Place one piece of pork and one piece of fish on top of the luau leaves.
  8. 8
    Fold the luau leaves over the meat and fish to form a tight bundle.
  9. 9
    Wrap the bundle tightly with the ti leaves and tie the ends securely.
  10. 10
    Steam the bundles for 3 to 4 hours until the meat is tender.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2423.9kcal
% Daily Value *
Total Fat 94.5g146%
Saturated Fat 32.8g164%
Cholesterol 172.1mg58%
Sodium 415.6mg18%
Total Carbohydrate 450.0g150%
Dietary Fiber 156.0g624%
Sugars 0.0g
Protein 76.6g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: laulau, hawaiian, taro leaves, luau leaves, steamed pork, butterfish, salmon, ti leaves, traditional, potluck, slow cooked, island cuisine, wrapped meat, hearty, family meal
Read it online: https://www.chefs-mate.com/recipe/laulau/