Lau Lau

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

Print Recipe

Prep Time 30

Cook Time 4

Total Time 4 30

Course lunch/dinner

Cuisine british

Servings 4 people

Calories 5522.8 kcal

Equipment

1 Large Steamer Pot Ensure it can accommodate all four bundles and maintain consistent steam for extended periods.
1 Cutting Board
1 Chef's knife
1 Kitchen String For tying the bundles securely.
1 Large Bowl For rinsing butterfish and seasoning meats.

Ingredients

Main

½ pound salt butterfish rinsed several times to remove excess salt
½ pound pork butt cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 ti leaves
1 pound taro leaves

Instructions

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.

Notes

1. Taro leaves contain calcium oxalate, which causes irritation if undercooked. Ensure the lau lau steams for the full 3-4 hours until the taro leaves are completely soft and tender. Wearing gloves when handling raw taro leaves is advisable for sensitive skin. 2. The salt butterfish is a key flavor component. Rinse it thoroughly several times, then taste a small piece to gauge its salinity before seasoning the other meats. This prevents over-salting the dish. 3. The long steaming process is crucial for achieving fork-tender meats and fully breaking down the taro leaves. Maintain a consistent simmer and monitor the water level in your steamer pot, refilling with hot water as needed. For an authentic touch, a small piece of pork fat can be added to each bundle for extra richness.