Hawaiian Plate Plate Recipe
Lau Lau, kalua pig, and loni salmon
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Ingredients
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Lau Lau
Kalua Pig
Lomi Salmon
Method
Lau Lau
- 1
Prepare the Pork
Cut the pork shoulder into chunks and season with salt and Hawaiian sea salt.
- 2
Wrap the Pork
Take a taro leaf, place a chunk of seasoned pork in the center, and fold the leaves over to encase the pork. Tie securely with string.
- 3
Steam the Lau Lau
Place the wrapped Lau Lau in a steamer and steam for 3-4 hours until the pork is tender.
Kalua Pig
- 4
Prepare the Pork Butt
Rub the pork butt with Hawaiian sea salt and liquid smoke thoroughly.
- 5
Wrap in Banana Leaves
Wrap the seasoned pork butt in banana leaves and secure with twine.
- 6
Cook the Kalua Pig
Place the wrapped pork in an oven-safe dish and cover tightly with foil. Bake at 300°F (150°C) for 6-8 hours until fully tender.
Lomi Salmon
- 7
Prepare the Salmon
Chop the salted salmon into small pieces and place in a bowl.
- 8
Add Vegetables
Chop the tomatoes and green onions, and add them to the bowl with the salmon.
- 9
Mix and Serve
Add lime juice to the mixture, stir to combine, and serve chilled.
