Laulau

1. 1

   Cut pork butt and butterfish into 8 pieces and salt it generously.

2. 2

   Wash taro leaves. Remove stem and large vein from each leaf.

3. 3

   Wrap one piece of meat into 2 to 3 taro leaves. Arrange 3 ti leaves on table, crossing each leaf and making a circle.

4. 4

   Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leaf end up, and tie together tightly with string.

5. 5

   Cut excess ti leaf stalks.

6. 6

   Arrange on a rack of a large steam pot with a tight fitting cover.

7. 7

   Add water and steam for 4 hours.

8. 8

   Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.