Laulau

1. 1

   Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein.

2. 2

   Rub salt over pork chunks and divide into six parts.

3. 3

   Cut fish into small chunks and divide into 6 parts.

4. 4

   Place 6-8 lu'au at one end of ti leaf.

5. 5

   Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped.

6. 6

   Roll ti leaf up tightly.

7. 7

   Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string.

8. 8

   Repeat with the other five parts of pork and fish until you have six laulaus.

9. 9

   Steam 3-4 hours, making sure to add more water when needed.

10. 10

    Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).

No additional tips available.