Lau Lau Combo Recipe

Cut and Season Pork

Trim excess fat from the pork shoulder and cut into 2-inch cubes. In a bowl, combine pork cubes with 1 teaspoon salt, 1 tablespoon soy sauce, and half the minced garlic (about 1–2 cloves). Toss to coat and let marinate while you prepare leaves (15–30 minutes is fine).

Prepare Butterfish

Pat butterfish pieces dry and lightly season with remaining 1 teaspoon salt, 1 tablespoon soy sauce, grated ginger, and remaining garlic. Set aside.

Slice the salt pork or cured pork belly into thin slices (if not pre-sliced). These will lay directly on top of the proteins inside each lau lau bundle to impart salt and fat during steaming.

Wash and Blanch Luau Leaves

Rinse taro (luau) leaves thoroughly to remove dirt. Wearing gloves is recommended (raw taro leaves can irritate the skin). Bring a large pot of water to a boil and blanch leaves 1–2 minutes until slightly wilted and more pliable. Remove and cool in a colander. Reserve the blanching liquid.

Prepare Ti Leaves (if using)

Quickly pass ti leaves over an open flame or into the hottest part of the oven for a few seconds to make them pliable, or blanch them like taro leaves. Pat dry. Ti leaves are for an outer attractive and heatproof wrap; they are not eaten.

Lay two to three blanched taro leaves on a clean work surface, overlapping to form a roughly 8x10-inch rectangle for each bundle. If leaves are small, use three; larger leaves may only require two.

Layer Proteins

On each taro leaf rectangle place: 2–3 pieces of marinated pork shoulder in the center, then 1–2 slices of salt pork on top of the pork, and finally 2–3 pieces of seasoned butterfish placed on top of the salt pork. The salt pork should sit directly on the proteins to impart flavor and fat as they steam.

Wrap and Tie

Fold the taro leaves over the filling to form a compact, rectangular parcel. If using ti leaves, wrap the taro-leaf parcel inside a ti leaf for an extra seal and traditional look. Secure each bundle tightly with cooking twine. Repeat until all ingredients are used; this recipe should make about 4–6 medium bundles depending on size.

Set Up Steamer

If using a large steamer pot: add 3–4 cups water (or enough to produce steam without touching bundles). If you blanched leaves earlier, you may use some of that reserved blanching liquid for more flavor. Bring to a steady simmer.

Steam Time

Place bundles in the steamer basket, seam side down if possible. Cover and steam gently for 2 to 3 hours. Check occasionally to ensure there's water in the pot, adding more hot water as needed. Properly cooked lau lau will have meat that is very tender and easily flakes with a fork.

Alternative Oven Method

Preheat oven to 325°F (163°C). Place each bundle on a sheet of aluminum foil, tightly wrap, and place in a baking dish with 1/4 cup of water in the bottom. Bake for 2 to 3 hours until tender.

When cooked, remove bundles carefully (they will be hot and steamy). Let rest 5 minutes. To serve, cut the twine and unwrap the ti leaves and taro leaves. The taro leaves and the pork are edible; discard ti leaves if used as an outer wrap. Serve lau lau hot with a side of poi, rice, or pickled vegetables.

Storage: cooked lau lau will keep in an airtight container in the refrigerator for up to 4 days. Reheat by steaming or in a 300°F (150°C) oven until warmed through.