Lau Lau, steamed boneless pork, chicken or beef salted and wrapped in taro or ti leaves, is a favorite at many Hawaiian luaus.
This recipe is courtesy of the Polynesian Cultural Center on Oahu. Hawaiian Lau Lau is served at their Ali'i Luau.
For more information on the Polynesian Cultural Luau Center Ali'i Luau visit their website.
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours, 30 minutes
Yield: 6 servings
Ingredients:
- 30 luau leaves
- 6 large ti leaves
- 6 boneless chicken thighs
- 1 lb belly pork boneless pork chops, cut into 6 pieces
- 1/4 lb salted butterfish, cut into 6 pieces
- 1-1/2 teaspoon Hawaiian sea salt
- Toothpicks or rubber bands to seal
Preparation:
Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Serves 6 people.
