Lau Lau Combo Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Lau Lau Combo Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 2 lbs pork shoulder, boneless, cut into 2-inch cubes; 2 tbs Hawaiian sea salt or kosher salt; 2 tbs soy sauce (optional, for mild marinate); 1 tsp liquid smoke (optional); 10 leaves taro (luau) leaves, large, washed and stems trimmed; 6 leaves inner tender taro leaves (or additional fresh leaves) for lining; 6 slices butterfish (alewife) or bacon strips (to add fat and flavor, optional); 6 sheets banana leaves or foil for outer wrap; 2 cups water (for steaming/adding moisture); 1 lb Kalua pork (shredded, pre-made) — option A; 1 cup Lomi salmon (salmon salad) — option B; 1 cup Chicken long rice (portion) — option C; 1 cup Macaroni salad (Hawaiian-style) — option D; 3 cups steamed white rice; 2 tsp shoyu (soy sauce) or inamona (optional condiment); 2 tbsp green onions, thinly sliced; 2 tbsp pickled ginger or poke garnish (optional)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time4h 20m

Serves6

Hawaiian Style entree made with pork and taro leave and a choice of the second entree.

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Ingredients

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Lau Lau (pork wrapped in taro leaves)

2 lbs pork shoulder, boneless, cut into 2-inch cubes

2 tbs Hawaiian sea salt or kosher salt

2 tbs soy sauce (optional, for mild marinate)

1 tsp liquid smoke (optional)

10 leaves taro (luau) leaves, large, washed and stems trimmed

6 leaves inner tender taro leaves (or additional fresh leaves) for lining

6 slices butterfish (alewife) or bacon strips (to add fat and flavor, optional)

6 sheets banana leaves or foil for outer wrap

2 cups water (for steaming/adding moisture)

Second Entree Options (choose one)

1 lb Kalua pork (shredded, pre-made) — option A

1 cup Lomi salmon (salmon salad) — option B

1 cup Chicken long rice (portion) — option C

1 cup Macaroni salad (Hawaiian-style) — option D

To serve

3 cups steamed white rice

2 tsp shoyu (soy sauce) or inamona (optional condiment)

2 tbsp green onions, thinly sliced

2 tbsp pickled ginger or poke garnish (optional)

Method

Lau Lau (pork wrapped in taro leaves)

Prepare the meat

Pat the pork shoulder cubes dry. In a bowl combine the salt, soy sauce (if using) and liquid smoke. Toss the pork with the seasoning and let sit at room temperature 20–30 minutes or refrigerate up to 2 hours for mild marination.

Prepare the taro leaves

Rinse all taro leaves thoroughly to remove grit. Trim tough stems (leave a short stem for handling). Reserve the inner tender leaves (or smaller leaves) separately — these will contact the meat directly to prevent irritation.

Assemble each lau lau bundle

Lay one banana leaf or a sheet of foil on a work surface (if using banana leaves, briefly pass over a flame or hot skillet to make flexible). Place 1–2 large taro leaves (rough side down) then 1–2 tender inner leaves. Put about 6–8 ounces (roughly 1/4–1/3 lb) of seasoned pork in the center. Top pork with a slice of butterfish or bacon (optional) to add fat and traditional flavor. Fold the leaves tightly over the filling, tucking ends under to form a secure packet. Wrap each packet again with banana leaf or foil to seal and prevent water ingress.

Steam the lau lau

Place a steamer rack in a large pot and add 2 cups water (ensure water level is below the rack). Arrange wrapped packets seam-side down on the rack. Cover pot and bring water to a boil, then reduce to a gentle simmer. Steam for 3 to 4 hours, checking water level every 45 minutes and adding hot water as needed. Lau lau is done when pork is fork-tender and leaf layers are soft.

Rest and unwrap

Carefully remove packets with tongs. Let rest 5–10 minutes to settle juices. Open the outer wraps and serve the inner taro-wrapped packet; be cautious when unwrapping — hot steam will escape.

Second Entree Options (choose one) — handling & serving

If using pre-made kalua pork: Reheat gently in a covered pan over low heat with a splash of water or in the oven at 300°F (150°C) covered with foil until warmed through (about 20–30 minutes).

If using lomi salmon: Keep chilled until serving. Stir the lomi salmon to redistribute juices, then garnish with sliced green onions just before plating.

If using chicken long rice: Reheat in a covered skillet with a tablespoon of water or chicken stock over medium-low heat until hot, stirring occasionally (about 8–10 minutes).

If using macaroni salad: Keep chilled and serve cold alongside lau lau as a creamy counterpoint.

To serve

Plate each serving with one lau lau packet (unwrap at the table or before plating), 1 cup steamed rice and the chosen second entree portion (roughly 1 cup).

Garnish with sliced green onions and offer shoyu or inamona on the side. If desired, spoon some of the tender taro leaf juices over rice for extra flavor.

Serve hot. Leftover lau lau keeps refrigerated up to 3 days; reheat gently in a steamer or oven.