Lau-laus
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Luau (taro leaves) or fresh |
| Spinach | ||
| 1¼ | pounds | Pork cut in 6 pieces |
| ¾ | pounds | Salmon or butter fish, cut |
| In 6 pieces | ||
| 1 | tablespoon | Rock salt |
| 12 | Ti leaves or aluminum foil | |
| 1 | cup | Water |
Directions
Wash the taro leaves thoroughly. Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together.
Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork & fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib & stripping it off. Place lau lau on the end of a ti leaf & wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before serving.
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