Hawaiin Lau Lau
Ingredients
1 pound bonless pork shoulder, cut into 1 inch cubes
1 pound butter fish,skinless and cut into cubes
kosher salt to taste
8 frozen taro leaves, thawed (may be purchased at Asian Markets)
8 frozen ti leaves, thawed (may be purchased at AsianMarkets
Preparation
2
Remove the skin from the butterfish and cut into 1 inch chunks
3
Take 1/4 of the pork fish and wrap in into a small package using the taro leaves. You should have 4 packages. Holding the package closed wrap each package in several ti leaves. in hawaii they use the connected stems of the ti leaves to tie the package,which takes a little skill.So we recommend that you tie the tops of each package with butcher twine.Your objective is to keep the leaves tightly wrapped around the porkand fish. Usinga bamboo or other type of steamer, steam the packages for 3 hours,making sure to add water to the steamer periodically.Once the Lau Lau is done,open packages and enjoy.
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Yield:
6 servings
Added:
Thursday, June 9, 2011 - 12:43pm
