Laulau Plate Recipe
Pork laulau, *lomi salmon, and chicken long rice, with two scoops of rice
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Ingredients
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Pork LauLau
Lomi Salmon
Chicken Long Rice
Rice
Method
Pork LauLau
- 1
Prepare the Pork
Cut the pork shoulder into large chunks and season with sea salt and Hawaiian rock salt. Wrap the seasoned pork in ti leaves, ensuring it is completely covered.
- 2
Steam the LauLau
Place the wrapped pork in a steamer basket over boiling water. Steam for approximately 4-6 hours, adding water as necessary to ensure it does not run dry.
Lomi Salmon
- 3
Prepare the Lomi Salmon
Dice the salted salmon into small pieces. Chop the tomatoes and green onions finely.
- 4
Mix the Ingredients
In a bowl, combine the diced salmon, tomatoes, and green onions. Drizzle with lime juice and sprinkle with black pepper. Mix well and refrigerate until ready to serve.
Chicken Long Rice
- 5
Cook the Chicken
In a pot, add the chicken thighs and cover with chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 25 minutes).
- 6
Prepare the Noodles
Remove the chicken from the pot and shred it. Add the rice noodles to the pot and cook according to package instructions until tender.
- 7
- 8
Garnish
Chop the green onions and sprinkle over the chicken long rice before serving.
Rice
- 9
Cook the Rice
In a pot, rinse the white rice under cold water until the water runs clear. Add 4 cups of water and bring to a boil. Once boiling, reduce heat, cover, and simmer for 18-20 minutes until the rice is fluffy.
