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Luau Stew

Luau stew is a one pot Hawaiian classic made from the same taro leaves used to wrap laulau, simmered with pork, beef, or both until tender. Includes a stovetop method and a faster Instant Pot version.
Course Dinner, Main Course
Cuisine Hawaiian
Keyword beef, kalo, leaves, luau, pork, taro
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4 servings
Calories 340kcal
Author Tani Nakamitsu

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Instant Pot or electric pressure cooker (optional)

Ingredients

For the Stew

  • 1 lbs luau (taro) leaves stems removed, coarsely chopped
  • 1 lbs pork shoulder, beef chuck, or a mix of both cut into 1 1/2 to 2 inch cubes
  • 1 yellow onion sliced thin with the grain
  • 2 cloves garlic crushed
  • 1 knob fresh ginger finger-size, smashed
  • 1 tsp Hawaiian salt
  • 2 cups chicken broth
  • oil, for browning
  • salt to taste
  • shoyu to taste

Instructions

Stovetop:

  • Set a heavy-bottomed pot over high heat until hot. Add just enough oil to coat the bottom.
  • Brown the protein in small batches so it sears instead of steams. Remove each batch as it browns.
  • Add onion, garlic, and ginger. Lower heat to medium and cook, stirring occasionally, until onions turn sweet and translucent.
  • Layer the luau leaves on top of the onions. Set the browned meat on top of the leaves to weigh them down.
  • Pour in the chicken broth and cover. Bring to a simmer, then reduce heat to medium low, then very low. Simmer 2 to 3 hours, until the leaves are fully tender and the meat is fork-tender.
  • Season to taste with salt and shoyu. Add more broth or water for a thinner stew.
  • Serve hot over rice.

Instant Pot:

  • Set the Instant Pot to Sauté and drizzle in a little oil.
  • Add garlic and ginger and sauté until fragrant, about 30 seconds.
  • Add the onion and sauté until softened, a few minutes.
  • Add the protein and brown on all sides.
  • Add the remaining ingredients: luau leaves, chicken broth, and salt.
  • Secure the lid and cook on Manual, High Pressure 40 minutes.
  • Let the pressure release naturally for 15 to 20 minutes.
  • Open the lid, stir, and season to taste with shoyu and additional salt.
  • Serve hot over rice.

Video

Notes

  • Refrigerate leftovers up to 3 to 4 days, or freeze up to a few months.

Nutrition

Calories: 340kcal | Carbohydrates: 8g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 620mg | Fiber: 3g | Sugar: 2g