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1
In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter.
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2
When it begins to shimmer, add the onion and saute until translucent.
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3
Add the luau leaves and pour in chicken stock.
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4
The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours.
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5
Replenish with water, as needed, during the course of cooking.
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6
About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover.
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7
Combine the coconut milk and sugar in a bowl.
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8
Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch.
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9
Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper.
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10
Simmer until the octopus is cooked through, about 20 minutes.
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11
Remove octopus to a utility plate to drain and set aside until cool enough to handle.
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12
Remove the octopus head and legs, split in half, then slice and dice small.
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13
Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed.
