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Ingredients
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Lau Lau (Tarps-wrapped Pork & Fish)
Kālua (Kailua) Pork
To Serve
Method
Lau Lau (Tarps-wrapped Pork & Fish)
- 1
Prepare leaves
If using banana or ti leaves, briefly pass each leaf over an open flame or into simmering water to soften and make pliable, or blanch in hot water for 30 seconds. Stack the taro (luau) leaves in groups of 2–3 per packet, removing tough stems so they lay flat. Cut banana leaves into roughly 12 x 12-inch squares (or large enough to wrap the leaf stack and fillings).
- 2
Season pork and fish
Season the pork cubes with 1 tablespoon of the salt and 1/2 teaspoon of the pepper. Season the butterfish pieces with remaining 1 tablespoon salt and remaining 1/2 teaspoon pepper. Keep the seasoned fish chilled until assembly.
- 3
Assemble lau lau parcels
Place one 2–3 leaf stack of taro leaves centered on a banana leaf square. Place two to three pork cubes in the center, then top with one piece of butterfish. Fold the taro leaves over the pork and fish to fully enclose them, then fold the banana leaf around the taro bundle to create a tight packet. Tie securely with cooking twine. Repeat until all pork and fish are used, aiming for 6 packets total.
- 4
Steam
Place a rack in a large steamer or stockpot. Add about 2 cups water to the pot (enough to steam for the first hour), bring to a gentle boil. Arrange lau lau packets on the rack, cover, reduce heat to maintain a steady simmer and steam for 3 to 4 hours, checking water level every 45 minutes and replenishing with hot water so it does not run dry. The pork should be very tender and easily pull apart when done.
Kālua (Kailua) Pork
- 5
Preheat and salt
Preheat an oven to 300°F (150°C) if not using an imu or slow cooker. Rub the pork butt chunks evenly with the coarse salt, ensuring salt penetrates surface crevices. Let sit 20–30 minutes to draw some moisture for the salt crust.
- 6
Roast (Oven) or Slow-cook
Oven method: Place salted pork in a large roasting pan. Add 1 cup water to the pan to maintain moisture. Cover tightly with foil and roast at 300°F for 4 to 5 hours, turning once, until pork pulls apart easily with a fork. For an imu-like smoky flavor, brush or sprinkle liquid smoke (or smoked paprika) over pork before the last hour of cooking. Slow cooker method: Place pork and water in a slow cooker, cover and cook on low for 8 hours or high for 4–5 hours until very tender. Shred pork with two forks and mix in any rendered juices; adjust salt to taste.
- 7
Finish
Once the pork is shredded, optionally spread on a sheet pan and place under a hot broiler for 3–5 minutes to develop slightly crisp edges (watch carefully). Keep warm until serving.
To Serve
- 8
Heat or steam the white rice according to package instructions so you have approximately 6 cups cooked. Warm lau lau packets briefly if needed. Plate each combo serving with one lau lau packet (unwrapped at the table if desired) and a generous portion of shredded kālua pork (about 6–8 oz per serving). Add a scoop of rice and optional lomi-lomi on the side. Serve family-style or on individual plates.
