Lau Lau

Lau Lau with Butter Fish

Delicious lau lau with butterfish and must have poi. Enjoy!

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Lau Lau
Cuisine: Hawaiian Style
Serves: 6
  • 1 pound lu'au (taro) leaves
  • 12 ti leaves
  • 1¼ pound pork, separate fat pieces
  • ¾ pound salted butterfish
  1. Wash luau and ti leaves; remove stem and fibrous part of the veins.
  2. Cut pork, pork fat and fish into 6 pieces.
  3. Place pork in bowl, add salt, and work in thoroughly.
  4. Arrange 5 or more luau leaves on the palm of the hand.
  5. Place one piece of pork, pork fat and one piece of of fish on leaves and fold to
    form a bundle.
  6. Take lau lau and place at the end of the ti leaf, making sure to tightly wrap together.
  7. Taking another ti leaf and wrap in the other direction.
  8. Securely tightly with twine.
  9. Steam 4-6 hours or steam in a pressure cooker for 1 hour.

Traditionally cooked in an imu, or underground just like kalua pig. This video shows the hard work in making this for special occasions.

Imu Maui, Hawaiian style of cooking laulau. Po'ohala makahiki hala event.


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