Entree: United States – Hawaii – Laulau

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs

Total 4 hrs 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, boneless, trimmed and cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) butterfish (or black cod), skin removed and cut into 6 pieces, approx. 2 oz (55 g) each
- 10–12 large taro (luau) leaves, washed, stems trimmed (use extra leaves for small/medium size)
- 6 ti leaves (or banana leaves if ti unavailable), washed and softened (see instructions)
- 1 tbsp (15 g) Hawaiian sea salt (Alaea or coarse sea salt), divided
- 1 tsp (2 g) freshly ground black pepper
- 3 green onions, trimmed and cut into 2–3 inch (5–7 cm) lengths
- 2 cloves garlic, smashed (optional, traditional recipes may omit)
- 2 cups (370 g) short-grain white rice, rinsed (for serving)
- 2 1/2 cups (600 ml) water (for rice)
- 1–2 cups (240–480 ml) water for steamer base (amount depends on pot)
- Kitchen twine or kitchen-safe toothpicks for securing bundles

Instructions

Short Description:
Traditional Hawaiian laulau—pork and butterfish wrapped in taro (luau) leaves, then wrapped in ti leaves and steamed until tender—served with steamed short-grain rice. The taro leaves give an earthy, almost spinach-like flavor and a silky texture to the filling.

Regional Notes:
This Hawaiian version uses luau (taro) leaves and ti leaf outer wrappers and combines pork with butterfish, a common local pairing. Traditionally cooked in an imu (earth oven), this home method steams the laulau while keeping the characteristic earthy flavor from the taro leaves and the smoky aroma from the ti leaf wrap.

1. Prepare leaves: Trim thick central ribs from taro leaves with a knife (leave enough leaf to wrap). To reduce itchiness from raw taro leaves, briefly blanch leaves in boiling water 1–2 minutes and plunge into cold water, or wipe thoroughly; drain and set aside. Soften ti leaves by passing quickly over an open flame or dipping in simmering water 20–30 seconds until pliable, then wipe dry and cut into pieces about 12–14 inches (30–35 cm) long for wrapping.
2. Season proteins: In a bowl, toss pork cubes with 2 tsp (10 g) of the sea salt and 1/2 tsp (1 g) black pepper. Lightly salt the butterfish pieces with the remaining 1 tsp (5 g) sea salt and 1/4 tsp (0.5 g) black pepper. If using garlic, distribute smashed garlic among pork pieces to infuse flavor.
3. Assemble bundles: Lay 2–3 taro leaves flat, shiny side down, overlapping to form a 7–8 inch (18–20 cm) square. Place 3–4 pork cubes near the center (about 3–4 oz / 85–115 g pork per bundle), top with one piece of butterfish, and add one piece of green onion. Fold the taro leaves over the filling to make a tight parcel. Wrap the parcel with a softened ti leaf and secure with kitchen twine or toothpicks. Repeat to make 6 bundles.
4. Arrange for steaming: Place a steamer rack in a large pot (with lid) and add 1–2 cups (240–480 ml) water to the bottom (water should not touch the laulau on the rack). Arrange laulau bundles seam-side down on the rack in a single layer; stack gently if necessary but avoid crushing. Cover tightly with lid.
5. Steam: Bring to a steady simmer, then reduce heat to maintain gentle steam. Steam 3 to 4 hours until pork is very tender and slides apart easily with a fork. Check water level every 45–60 minutes and add hot water as needed to maintain steam.
6. Cook rice while laulau steams: Rinse short-grain rice until water runs clear. Combine rinsed rice and 2 1/2 cups (600 ml) water in a medium saucepan, let sit 20–30 minutes (optional), then bring to a boil. Reduce heat to low, cover, and simmer 18–20 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
7. Finish and serve: Carefully remove laulau bundles (they will be hot). Unwrap ti leaf and open taro leaves at the table or on a plate—watch for steam. Serve one laulau per person over steamed short-grain rice (or with poi if available). Sprinkle additional Hawaiian sea salt to taste, if desired.