Hawaiian Lau Lau Recipe: An Easy Comfort Meal
This Hawaiian Lau Lau is by far the closest authentic-tasting recipe to cook! Bite into this hearty meal to taste the juicy steamed pork, fish, or beef.
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What is Hawaiian Lau Lau?
Lau lau is a traditional Hawaiian dish made with pieces of meat and wrapped in luau leaves and ti leaves. Each lau lau has a variety of meat using pork, fish, or beef. Lau lau is then slow steamed or cooked in the Instant Pot.
Lau lau has an earthy, spinach-like flavor, from the luau leaves and because each lau lau is wrapped in ti leaves, it seals in the moisture making the meat very tender and juicy.
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Where can you find Lau Lau?
Lau lau is served in several places, especially in Hawaii:
- Hawaiian Restaurants: Many local restaurants across Hawaii serve lau lau as part of traditional Hawaiian plate lunches. Often it is served alongside poi, rice, lomi salmon, and chicken long rice.
- Local Markets & Supermarkets: Stores like Foodland, Times, Safeway, and Tamuras, in Hawaii carry pre-made lau lau, either fresh or frozen, ready to cook at home.
- Hawaiian Food Trucks: Many food trucks specialize in traditional dishes like lau lau, offering them as a quick meal.
- Cultural Events & Luaus: Lau lau is frequently served at Hawaiian luaus and cultural events, where traditional foods are celebrated.
What are the ingredients for Hawaiian Lau Lau Recipe?
The traditional ingredients for making lau lau include:
- Pork (often fatty cuts like pork belly or shoulder)
- Fish (commonly salted butterfish, though other types can be used)
- Kalo Leaves (luau leaves)
- Kalo Stems (let’s use ALL of the luau leaves)
- Ti Leaves (used to wrap the kalo leaves, not eaten)
- Salt (to season the meat and fish)
These basic ingredients can sometimes be varied, with some versions including chicken instead of pork or omitting fish. The combination of taro leaves and ti leaves creates the signature flavor and texture of this beloved Hawaiian dish.
Suggested ingredients
Be sure to use Hawaiian sea salt! Lau lau doesn’t require too much seasoning but the Hawaiian sea salt is a must to bring out the flavoring from the luau leaves and meat.
If you aren’t a fan of pork, beef, or fish, you could always use chicken! I have also had lau lau with sweet potatoes. So, feel free to try out different ingredients with lau lau.
How do you make Hawaiian Lau Lau Recipe
1. Prepare the Luau Leaves:
- Wash the luau leaves thoroughly to remove any dirt.
- Trim stems from leaves, remove fibrous parts of stem, cut stems to about 2-3 inches long
2. Prepare the Ti Leaves:
- Wash the ti leaves and remove the stiff spine in the center so they can fold easily.
- If you can’t find ti leaves, you can use aluminum foil to wrap the bundles.
3. Season the Meat:
- Lightly sprinkle Hawaiian sea salt over the pork chunks and fish pieces.
- If using chicken, season it similarly.
4. Assemble the Lau Lau:
- Lay out 4-6 luau leaves.
- Place 2-3 pieces of pork and a small piece of fish (if using) in the center of the taro leaves.
- Fold the luau leaves tightly around the filling to create a compact bundle.
5. Wrap with Ti Leaves:
- Take a ti leaf and wrap it around the taro-leaf bundle, folding and tucking it securely. Repeat with another ti leaf if needed to ensure the bundle is sealed.
- If using foil, wrap the bundle tightly in aluminum foil.
6. Cook the Lau Lau:
- Steaming Method: Place the lau lau bundles in a large steamer, making sure the bundles are not touching the water. Steam for 3-4 hours, until the pork is tender and the taro leaves are soft and flavorful.
- Instant Pot/Pressure Cooker: Place a rack at the bottom of the pot, add a cup of water, and arrange the lau lau bundles on the rack. Cook on high pressure for 90 minutes, then allow a natural release.
7. Serve:
- Carefully unwrap the ti leaves (they’re not edible) or foil.
- Serve the lau lau with rice, poi, or lomi salmon for a traditional Hawaiian meal.
Enjoy your delicious homemade lau lau!
Are there similar recipes for Hawaiian Lau Lau?
If you are looking for more steamed, luau, pork recipes, you should try out these recipes:
Tips & FAQs
What kind of meat is used in lau lau?
Traditionally, pork (usually pork belly or shoulder) and salted butterfish are used. Variations can include chicken, beef, or even vegetarian versions with no meat.
Are the ti leaves in lau lau edible?
No, the ti leaves are used to wrap and cook the lau lau, but they are not edible. The luau leaves inside are what you eat along with the meat.
Can I make lau lau without ti leaves?
Yes, if ti leaves are unavailable, you can wrap the lau lau in aluminum foil as a substitute for cooking.
What do luau leaves taste like?
Luau leaves have a mild, slightly earthy flavor similar to spinach when cooked. They become tender and flavorful when steamed with the meat inside the lau lau bundle.
Can I freeze lau lau?
Yes, you can freeze lau lau after it is cooked. To reheat, simply steam it again or microwave it until heated through.
Give this onolicious recipe a try! If you did give it a try, please leave a comment with a star rating below. Mahalo!
Steamed Hawaiian Lau Lau
Ingredients
- 2 lb pork butt
- 1 lb pork belly
- ½ butter fish
- Hawaiian salt
- Ti leaves or foil
- Luau leaves (taro leaves, collard green, or spinach)
Instructions
Prepare the Luau Leaves:
- Wash the luau leaves thoroughly to remove any dirt.
- Trim stems from leaves. Remove fibrous parts of stem by peeling all around the stem. Cut stems to about 2-3 inches long.
Prepare the Ti Leaves:
- Wash the ti leaves and remove the stiff spine in the center by making a small cut horizontally on the spine and peeling the spine off of the leaves. This is to make the ti leaves foldable.
- If you can’t find ti leaves, you can use aluminum foil to wrap the bundles.
Assemble the Lau Lau:
- Hold 3-4 luau leaves in your hand. Place 2-3 pieces of pork, fish, beef, or chicken in the center of the leaves. Optionally add on the luau leaves stems, sweet potatoes, etc.
- Lightly sprinkle Hawaiian sea salt over the meat and extra additions.
- Fold the luau leaves tightly around the filling to create a compact bundle.
Wrap with Ti Leaves:
- Take a ti leaf and wrap it around the kalo-leaf bundle. Do so by placing the ti leaves in a cross fromation. Then place the bundle in the middle of the ti leaf cross. Bring the ti leaves up and tightly wrap the leaves around the lau lau bundle.
- If using foil, wrap the bundle tightly in aluminum foil.
Cook the Lau Lau:
- Steaming Method: Place the lau lau bundles in a large steamer, making sure the bundles are not touching the water. Bring the water to a boil and steam for 3-4 hours, until the pork is tender and the taro leaves are soft and flavorful.
- Instant Pot/Pressure Cooker: Place a rack at the bottom of the pot, add a cup of water, and arrange the lau lau bundles on the rack. Cook on high pressure for 90 minutes, then allow a natural release.
Serve:
- Carefully unwrap the ti leaves (they're not edible). Serve the lau lau with rice, poi, or lomi salmon for a traditional Hawaiian meal.
- Enjoy your onolicious homemade lau lau!
