Laulau

1. 1

   Wash Ti leaves and taro tops or fresh spinach.

2. 2

   Cut fish in cubes and soak for 4 hours.

3. 3

   Cut pork in chunks so you will have 1 pound for each laulau.

4. 4

   Be sure your Ti leaves are large.

5. 5

   For each laulau, put 2 Ti leaves in a triangle, then on this, put taro tops, about 6 or 8 leaves.

6. 6

   On this, put your pork and fish, then roll this up tightly and tie with string.

7. 7

   Cook laulau 3 hours in steamer.

8. 8

   Cover tightly so steam does not escape.

* Per serving · 4 servings · Values may vary.

No additional tips available.