Lau Laus Recipe - Cooking Index
Lau Laus Recipe - Cooking Index
| 1 lb | 454g / 16oz | Luau - (taro leaves), or fresh spinach |
| 1 1/4 lbs | 567g / 20oz | Pork cut in 6 pieces |
| 3/4 lb | 340g / 11oz | Salmon or butter fish - cut in 6 pieces |
| 1 tablespoon | 15ml | Rock salt |
| 12 | Ti leaves or aluminum foil | |
| 1 cup | 237ml | Water |
Wash the taro leaves thoroughly. Remove stem and fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together. Arrange 5 leaves, the largest on the bottom. Place pork with fat side up.
Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and wrap tightly.
Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low.
Steam lau laus 5 to 6 hours. Remove string before serving.
Source:
Maggie Workman
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