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Hawaiian Lau Lau
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Hawaiian Lau Lau

Hawaiian Lau Lau

Every culture has some version of food wrapped in leaves and steamed - and Lau Lau is the Hawaiian version. Is it super simple, yes. Does it take 4 hours, yes. Is it worth it - oh hell yes it is!

Makes 4

Ingredients

  • 12 ounces pork shoulder, with some fat
  • 12 ounces chuck steak
  • 12 ounces firm white fish
  • 3 tablespoons soy
  • 1 tablespoon smoked paprika
  • 6 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • 8 large taro or collard green leaves
  • 8 ti leaves, or 4 large sheets aluminum foil
  • Steamed white rice for serving

‍

Directions

  1. Cut pork, steak and fish into roughly 1 1/2 inch pieces
  2. Drizzle with the soy and season with the paprika and salt
  3. Stack 2 taro or collard leaves on top of each other, and fill with 1/4 of each protein and 2 cloves of garlic
  4. Wrapped tightly into a bundle, then wrap with either the ti leaves or foil. If using ti leaves, tie each bundle with string
  5. Put water into a large steamer with a rack, bring to a boil, add the packages and steam 4 hours - check water every hour to make sure it doesn't all evaporate
  6. Remove, carefully open, discard the ti leaves or foil but eat everything else!

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