Hawaiian Mixed Recipe

Prepare meats

Cut pork shoulder into 1-1.5 inch cubes. If using salted fish, rinse and flake into bite-sized pieces. Season pork cubes with 1 tablespoon salt and minced garlic; toss to coat and let sit 15 minutes.

Prep leaves

Wash taro (luau) leaves thoroughly to remove grit. If using spinach as a substitute, blanch briefly. Wipe ti leaves clean if using for wrapping. Lightly brush taro leaves with shortening or oil to prevent sticking and to add flavor.

Assemble lau lau parcels

Lay two taro leaves overlapping, shiny side down. Place 3–4 pork cubes in the center and top with a small portion (~1–2 tbsp) of flaked fish if using. Fold leaves tightly over meat forming a compact square or packet. Wrap each packet in a ti leaf (or banana leaf/parchment) and tie with kitchen twine if desired. Repeat until meat is used. You should have about 6–8 parcels.

Steam parcels

Place parcels in a steamer basket or large pot with a rack. Add 1 cup water to the pot (not over the packets). Cover and steam over medium-low heat for 3 to 4 hours, checking water level every 30–45 minutes and topping up with hot water as needed. The pork should be fork-tender and leaves very soft. Alternatively, bury parcels in an imu (earth oven) for traditional kālua-style cooking.

Finish lau lau

When done, carefully unwrap a parcel to test tenderness (watch for hot steam). If the fish was included it will be flaky; pork should shred easily. Keep parcels warm until serving.

Season pork

Pat the 3 lb pork butt dry. Rub all over with 2 tablespoons coarse sea salt, garlic powder, and onion powder. If using liquid smoke for oven method, rub or brush it lightly over the meat (1 tsp). Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Wrap for cooking

Preheat oven to 325°F (160°C) if using the oven method. Place seasoned pork on a large sheet of banana leaf or two layers of heavy foil. Add 1/2 cup water to the foil base to create steam. Wrap tightly to seal — if using banana leaf, wrap then cover with foil to keep moist. Alternatively, for an imu, wrap in banana leaves and bury in hot coals per traditional method.

Cook until tender

Roast in the oven for 4 to 5 hours until the meat is very tender and pulls apart easily. Check after 3.5 hours; if it looks dry, add a couple tablespoons of water and re-seal. Internal temperature is less important than tenderness for kālua style; target 195–205°F (90–96°C) if measuring.

Shred and season

Remove pork from oven and unwrap carefully. Using two forks, shred the meat. Mix in additional 1 tablespoon coarse salt to taste and fold in any pan juices to keep moist. If you want a smoky note, add a few drops more liquid smoke and mix well.

Steam rice

Cook 4 cups of steamed white rice according to your rice cooker or stovetop method so it is ready when the meats are finished.

Plate Hawaiian Mixed Combo

On each plate, portion about 1 cup steamed rice, 1–2 lau lau parcels (or one parcel served whole, or unwrapped and shredded inside), and 1–1.5 cups shredded kālua pork. Add 1/4 cup lomi-lomi tomato or shredded cabbage on the side. Garnish with sliced scallions and serve soy sauce or limu-alae on the side as desired.

Storage

Refrigerate leftovers in airtight containers up to 4 days. Reheat gently covered in a 325°F oven with a splash of water or in a steamer to retain moisture. Lau lau parcels reheat best steamed for 20–30 minutes.