Lau Lau

9 Reviews

Prep: 30 min
Cook: 4 hr
Ready In: 4 hr 30 min

“Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.” - by May

Ingredients

1/2 pound salt butterfish, rinsed several times to remove excess salt
1/2 pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 leaves ti leaves
1 pound taro leaves

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
279 cal
14%

Fat
13.3 g
20%

Carbs
7.6 g
2%

Based on a 2,000 calorie diet

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Reviews (9)

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107

akbksu6

Nov. 18, 2009

"Da Ono Kine!!! I live in St. Louis, MO and don't have access to butterfish, Hawaiian sea salt, ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish, Hawaiian se..." See morea salt/Kosher salt, Taro/Fresh Spinach Leaves, Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest."

hawnhoney33

Dec. 30, 2009

"This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, which ne..." See moreed to cook till - well, basically mush. If you are substituting spinach for the taro leaves, you can shorten your cooking time by a couple of hours."