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Regular Pork Lau Lau & Kalua Combo Plate Recipe

Name: Wills Hawaiian Barbecues Regular Pork Lau Lau & Kalua Combo Plate Recipe
Cook time: 6 h
Total time: 6 h
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 lbs pork shoulder, cut into 2-inch cubes; 12 pieces fresh taro leaves (or substitute: spinach + banana leaves); 8 pieces banana leaves (for wrapping) or aluminum foil; 2 tbs Hawaiian sea salt or kosher salt; 1 tsp freshly ground black pepper; 2 cups water (for steaming); 2 tbs butter or lard (optional, for richness); 3 lbs pork butt or shoulder, bone-in preferred; 2.5 tbs Hawaiian sea salt (or coarse sea salt); 1 tsp liquid smoke (optional, for imu flavor); 1 cup water; 4 pieces banana leaves (to wrap or line pan) or aluminum foil; 4 cups white rice, cooked; 2 cups macaroni salad; 2 tbs scallions, thinly sliced (garnish); 0 to taste shoyu (soy sauce) or hot sauce, to serve

Inspired by Wills Hawaiian Barbecue

Time6h

Serves4

Make Regular Pork Lau Lau & Kalua Combo Plate Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Pork Lau Lau (4 servings)

2 lbs pork shoulder, cut into 2-inch cubes

12 pieces fresh taro leaves (or substitute: spinach + banana leaves)

8 pieces banana leaves (for wrapping) or aluminum foil

2 tbs Hawaiian sea salt or kosher salt

1 tsp freshly ground black pepper

2 cups water (for steaming)

2 tbs butter or lard (optional, for richness)

For the Kalua Pork (4 servings)

3 lbs pork butt or shoulder, bone-in preferred

2 1/2 tbs Hawaiian sea salt (or coarse sea salt)

1 tsp liquid smoke (optional, for imu flavor)

1 cup water

4 pieces banana leaves (to wrap or line pan) or aluminum foil

Sides & Garnish (for combo plate)

4 cups white rice, cooked

2 cups macaroni salad

2 tbs scallions, thinly sliced (garnish)

0 to taste shoyu (soy sauce) or hot sauce, to serve

Method

For the Pork Lau Lau (4 servings)

Prepare leaves

If using fresh taro leaves, wash them thoroughly and trim any tough stems. If you cannot source taro leaves, use blanched spinach layered with banana leaves. Cut banana leaves into 12–14-inch squares and pass briefly over a low flame or hot pan to make them pliable and less likely to tear.

Season pork

Pat the 2 lbs pork shoulder cubes dry. In a bowl, toss pork with 1 tablespoon salt, 1 teaspoon ground black pepper, and 2 tablespoons butter or lard (if using). Rub seasoning evenly so each piece is lightly salted.

Assemble lau lau parcels

Lay 2–3 taro leaves flat (overlap so there are no gaps). Place 2–3 pork cubes in the center of the layered leaves. Fold leaves over the meat to form a tight rectangular parcel about the size of your palm. Wrap that parcel in a banana leaf square (or aluminum foil) and fold edges to seal. Make 6–8 parcels total so portions are evenly divided (about 1/2 lb pork per two parcels).

Steam

Place a steam rack in a large pot and add 2 cups water, keeping water level below the rack. Arrange wrapped lau lau parcels on the rack. Cover and bring to a steady simmer. Steam for 2 to 2 1/2 hours until pork is very tender and leaves are soft. Check water level occasionally and add a little hot water if needed.

Rest and unwrap

When done, remove parcels and let rest 10 minutes. Carefully unwrap—taro leaves can be sticky; use gloves or tongs. Taste one piece and adjust with a pinch of salt if needed.

For the Kalua Pork (4 servings)

Preheat oven or slow-cooker

If using an oven, preheat to 300°F (150°C). If using a slow-cooker, set to low.

Prepare pork

Pat the 3 lbs pork butt dry. Rub evenly with 2 1/2 tablespoons coarse sea salt. Place pork fat-side up. If you want a smoky imu-style flavor, brush or rub 1 teaspoon liquid smoke over the meat (optional and use sparingly).

Wrap

Line a roasting pan with 2 banana leaf pieces (or aluminum foil). Place the salted pork on the leaves and wrap tightly, sealing edges. If using oven, cover the pan tightly with foil. If using a slow-cooker, place wrapped pork in the cooker and cover.

Cook until fall-apart tender

Oven method: place covered roasting pan in the preheated oven and cook for 4 to 5 hours, until meat shreds easily with a fork. Slow-cooker: cook on low for 8–9 hours. For higher moisture, add 1 cup water to the pan or slow-cooker before sealing.

Shred and finish

Remove pork and let rest 10–15 minutes. Unwrap and transfer meat to a large tray. Use two forks to pull the pork into shreds (kalua). Mix in any juices from the pan to keep meat moist. Taste and add a sprinkle of salt if needed.

Sides & Plating (for combo plate)

Portioning: For each combo plate, place about 1 cup cooked white rice and 1/2 cup macaroni salad on the plate.

Add proteins: Place two lau lau parcels (or the unwrapped contents from two parcels) alongside the rice. Add approximately 3/4 to 1 cup shredded kalua pork next to the lau lau.

Garnish and serve: Sprinkle thinly sliced scallions over the kalua pork and lau lau. Serve hot with shoyu or hot sauce on the side. Leftover lau lau can be refrigerated for up to 3 days; kalua pork keeps well for 3–4 days refrigerated or freezes for longer storage.