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lau lau
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Steamed Hawaiian Lau Lau

Lau lau is a traditional Hawaiian dish of steamed pork or fish wrapped in kalo and ti leaves.
Course Main Course
Cuisine Hawaiian
Keyword beef, fish, foil, instant pot, kalo, luau, luau leaves, pork, pork butt, pork shoulder, steamed, taro, ti leaves
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Author Tani Nakamitsu

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!