Make Hawaiian Lau Lau - Easy Recipe

Welcome to the heart of Hawaiian cuisine! If you've ever dreamt of tasting the islands' authentic flavors, then learning how to make Hawaiian Lau Lau is your next culinary adventure. Hawaiian Lau Lau is a traditional Polynesian dish, a delicious bundle of pork and salted fish, lovingly wrapped in luau (taro) leaves and then encased in ti leaves before being steamed for hours to tender perfection. The result is a savory, earthy, and incredibly satisfying meal that practically melts in your mouth.
While making an authentic Lau Lau pork recipe might sound intimidating, it's actually quite simple in its steps. The main commitment is patience, as this traditional dish requires a long, slow steam to achieve its signature tenderness and depth of flavor. Get ready to create a truly special dish that brings the spirit of a lūʻau right to your kitchen!

Ingredients

• 36-48 fresh or frozen luau leaves (taro/kalo leaves), enough for 6 bundles; plan on 6-8 leaves per bundle depending on size
• 6 large ti leaves, or heavy-duty foil for wrapping
• 2.5 lbs boneless pork shoulder or pork butt, cut into 1-inch cubes
• 6-8 oz salted butterfish (aku, opelu, or cod can be substitutes if butterfish is unavailable), desalted
• 1-2 tsp Hawaiian sea salt, or to taste (go light, as butterfish adds saltiness)
• Optional: 6 small chunks (about 1 inch) of sweet potato, for a touch of sweetness and added texture

Directions

1. Prep (Do This Before You Wrap)
2. Desalt Butterfish: If using salted butterfish, rinse it thoroughly under cold water. Place the fish in a bowl and cover with fresh cold water. Let it soak for at least 2 hours, changing the water every 30-60 minutes. For a less salty fish, soak overnight, changing water several times. Taste a small piece to ensure it's to your liking; it should still be salty but not overwhelmingly so. Once desalted, pat dry and cut into 6 equal portions.
3. Prep Luau Leaves: If using fresh luau leaves, wash them well. Carefully trim off the thickest parts of the stems and any tough, fibrous veins from the back of the leaves. If using frozen, thaw them completely and gently separate.
4. Prep Ti Leaves: Wash the ti leaves. To make them pliable for wrapping, gently remove the thick center rib by folding the leaf in half lengthwise and pulling the rib away. You can also briefly blanch them in boiling water for 30 seconds to make them even more flexible.
5. Assemble the Bundles
6. Layer the Luau Leaves: On a clean surface, lay out 6-8 luau leaves in a circular pattern, overlapping slightly to form a cup-like shape. Ensure the shinier, darker side of the leaves faces down.
7. Add Fillings: Place one portion of desalted butterfish in the center of the luau leaf cup. Arrange 3-4 cubes of pork shoulder around and on top of the fish. If using, add one small chunk of sweet potato.
8. Season Lightly: Sprinkle a tiny pinch of Hawaiian sea salt over the pork and fish. Remember, the butterfish is already salty, so a light hand is key.
9. Fold the Bundles: Carefully gather the luau leaves around the pork and fish, folding them inward to create a tight, compact bundle. Ensure there are no gaps where the fillings could escape.
10. Wrap with Ti Leaves: Take one prepped ti leaf and lay it flat. Place a luau leaf bundle seam-side down in the center of the ti leaf. Fold the sides of the ti leaf over the bundle, then fold the top and bottom ends to fully enclose it. The goal is to create a neat, tight package.
11. Secure the Bundles: Use kitchen twine or heat-safe ties to secure each ti leaf bundle. Wrap the twine crosswise and lengthwise, tying it off firmly so the bundle holds its shape during steaming. This prevents any leakage and keeps the moisture in.
12. Steam (Single Method)
13. Steamer Setup: Place a steamer rack or basket in a large, deep pot or Dutch oven. Pour enough water into the pot to reach just below the bottom of the steamer rack – ensuring the water will not touch the lau lau bundles.
14. Arrange Bundles: Carefully place the tied lau lau bundles on the steamer rack, leaving a little space between each for even cooking.
15. Steam: Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot tightly with a lid to trap all the steam. Steam for a minimum of 4-6 hours. You may need to add more hot water to the pot periodically, ensuring the water level doesn't drop too low.
16. Doneness Cues:
    1. Pork: The pork should be incredibly tender and pull apart effortlessly with a fork.
    2. Luau Leaves: The luau leaves should be silky soft, dark green, and completely tender, with no hint of bitterness or irritation to the mouth.
    3. Bundle: The entire bundle should be hot throughout, indicating thorough cooking.
17. Serve
18. Unwrap Safely: Carefully remove the hot bundles from the steamer using tongs. Allow them to cool for a few minutes before unwrapping. Use scissors or a knife to cut the twine, then gently unwrap the ti leaves. The ti leaves are not edible.
19. Serving Suggestions: Serve your freshly steamed Hawaiian Lau Lau hot, typically alongside steamed white rice, a scoop of poi, lomi salmon, or creamy macaroni salad for a complete traditional Hawaiian meal.