Lau Lau recipe

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Ingredients

½ pound salt butterfish, rinsed several times to remove excess salt
½ pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 ti leaves
1 pound taro leaves

Nutrition Info

278.3 calories
carbohydrate: 7.6 g
cholesterol: 98.7 mg
fat: 13.3 g
fiber: 4.2 g
protein: 33.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1422 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.

  2. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.

  3. Place the bundles in a large steamer, and steam for 3 to 4 hours.

Recipe Yield

4 servings

Recipe Note

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

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