Dinner · 240 min · hawaiian

Laulau

A Hawaiian dinner built around pork shoulder and salted butterfish — on the table in 240 minutes.

Ingredients

• 1.5 lb Pork shoulder
• 1 lb Salted butterfish
• 24 Taro leaves
• 1 tbsp Salt
• 6 Ti leaves

Steps

1. Salt the pork chunks and fish; wrap each portion in taro leaves, then in ti leaves, tying into neat bundles.
2. Steam 3–4 hours until the taro leaves are completely tender — undercooked taro leaf irritates the throat, so do not rush.
3. Unwrap at the table; the leaves should be silky and the pork spoon-tender.
4. Serve with rice and poi, letting the savory juices soak into everything.
5. Laulau reheats perfectly steamed — make extra, they are traditional luau leftovers.

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