Lau Lau Recipe
Pork, butterfish, and taro leaf wrapped in ti leaf and steamed.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Filling
In a bowl, combine the pork shoulder (cut into chunks), butterfish (cut into pieces), soy sauce, minced garlic, minced ginger, salt, and black pepper. Mix well and let it marinate for at least 30 minutes.
Prepare the Leaves
Wash the taro leaves and ti leaves thoroughly. If the taro leaves are large, you may want to cut them in half.
Assemble the Lau Lau
Place a piece of taro leaf on a clean surface, then add a portion of the marinated meat mixture in the center. Fold the leaves over the filling to create a parcel. Repeat with the remaining ingredients.
Wrap with Ti Leaves
Wrap each taro parcel in a ti leaf, ensuring it's tightly sealed. You may use kitchen twine to secure the parcels if necessary.
Steam the Lau Lau
Place the wrapped parcels in a steamer basket over boiling water. Steam for about 1 hour, or until the pork is cooked through and tender.
Serve
Carefully unwrap the lau lau and serve hot. Enjoy with rice or your favorite side dish.