Laulau
Laulau, from above
Non vegHawaii

Laulau

Pork and salted fish wrapped in taro leaves and steamed for hours. Silky, smoky and very Hawaiian.

240 minTime
32 gProtein each
mildSpice
Wrapped and steamed2 chapters · 1 min read

Make it your way

Grandma's wayPork and butterfish in taro leaves, long steamed.
The original
374kcalsame
32 gproteinsame
4 gfibresame
240minutessame

Laulau.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork700 g pork shoulder or belly, in chunks
Fish200 g salted butterfish or black cod
Colocasia leaves (taro leaves)about 24 taro leaves
Salt1 tbsp coarse sea salt
Banana leavesto wrap (ti leaves if you have them)

Method

4 steps
  1. 1Salt the pork. Rinse the fish and cut into pieces.
  2. 2Remove stems and tough ribs from the taro leaves. Stack 4 leaves, place pork and fish in the centre and fold into a bundle.
  3. 3Wrap each bundle in banana leaf and foil.
  4. 4Steam for 3 1/2 to 4 hours, topping up the water.
Serve it like this

Unwrap one laulau on each plate and serve with rice, lomi lomi salmon and haupia for a classic plate.

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Make it a meal

What goes with Laulau: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Kālua pork360 min
With a main Chicken long rice50 min
On the side Lomi lomi salmon25 min
On the side Bengali aloo dum40 min
To drink Sol kadhi40 min
Something sweet Haupia15 min
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