Laulau Recipe

Wash and trim taro leaves

Rinse taro leaves thoroughly under cold running water to remove dirt. Trim away thick stems and any tough midrib portions that will not fold easily. If using large leaves, cut out the central thick rib so leaves lay flat for wrapping.

Prepare pork

Cut the pork shoulder into 1–2-inch cubes. Pat dry with paper towels. Sprinkle the 2 teaspoons sea salt evenly over the pork and rub in. Add the minced garlic and sliced onion; toss to combine. Let the pork marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Prepare ti or banana leaves (optional)

If using ti or banana leaves, wipe them clean and briefly pass each leaf over an open flame or dip in hot water to make them pliable. Cut into rectangles about 12 x 10 inches for wrapping. If you do not have ti/banana leaves, you can wrap parcels only in taro leaves and then foil for baking/steaming.

Layer leaves

On a clean work surface place 2–3 taro leaves atop one another (or one taro leaf and one taro stem piece for extra structure). If using an outer ti/banana leaf, place it underneath the taro leaf stack so it will become the outside of the parcel.

Add pork and optional butterfish

Place 3–4 pieces of seasoned pork near the center of the leaf stack. If using salted butterfish (optional), place a small strip (about 1–2 ounces) on top of the pork. The salted fish adds traditional salty fat and flavor.

Fold into tight parcel

Fold the taro leaves over the filling to create a compact square or rectangle parcel. Fold edges in, then roll or fold the parcel so no filling is exposed. Wrap the parcel with a ti or banana leaf if available, smoothing to remove air pockets. Tie securely with kitchen twine. Repeat until all pork is used, making about 6 parcels.

Arrange parcels in a steamer or pot

Place the laulau parcels in a large steamer basket or directly into a large heavy pot. If using a pot without a steamer insert, set parcels on a heatproof rack or make a bed of banana leaves to keep them off the bottom. Add 2 cups of water to the pot—enough to create steam but not submerge parcels.

Steam gently

Bring the water to a gentle boil, then reduce heat to maintain a steady simmer/steam. Cover and steam for 2 to 3 hours. Check every 30–45 minutes to ensure water hasn't evaporated; add hot water as needed. Rotate parcels once halfway through cooking for even heat.

Test for doneness

After about 2 hours, carefully open one parcel and test a piece of pork. It should be very tender and break apart easily with a fork. If still tough, re-cover and continue steaming, checking every 20–30 minutes.

Finish and rest

When pork is tender, remove parcels from the steamer and let rest 10–15 minutes before unwrapping. This helps juices redistribute and makes handling easier. Serve parcels whole or unwrap and spoon the tender pork and rendered juices over rice.

Serve laulau hot with steamed rice, poi, or your favorite side. Leftover laulau keep well refrigerated for up to 4 days (unwrap and store contents in airtight container) or freeze up to 3 months. Reheat by steaming gently until warmed through.