Back to 6 servings 30 luau leaves (taro leaves) 6 large ti leaves 6 boneless chicken thighs 1 lb belly pork boneless pork chops, cut into six pieces 0.25 lb salted butterfish, cut into six pieces, You can use other types of fish if you like. 1.5 teaspoons sea salt toothpicks or rubber bands, to seal the leaves; rubber bands preferred aluminum foil, for alternative method
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1 Step 1: Wash all lau and ti leaves, removing any stems or fibrous parts.2 Step 2: Layer 5 lau leaves on top of each other in an X formation.3 Step 3: Place one piece of pork, chicken, and fish in the center of the X.4 Step 4: Sprinkle with ¼ teaspoon of sea salt.5 Step 5: Wrap to form a bundle.6 Step 6: Place the bundle on the end of a ti leaf and wrap tightly. Fasten using rubber bands or toothpicks. Repeat steps until all bundles are made.7 Step 7: After making the six bundles, place them in a steamer, put the steamer on simmer, and steam for 6 hours.8 Step 8: Alternative Foil Cooking Method: For this method, you'll need everything used in the previous recipe, minus the ti leaves. You'll also need aluminum foil.9 Step 9: Start by either steaming the luau leaves or placing them briefly in simmering water. Once the leaves are softened, remove from either steam or simmering water and complete steps 2-5.10 Step 10: At this point, instead of wrapping the bundles in ti leaves, wrap them in aluminum foil.11 Step 11: Place the foil-wrapped bundles on a tray and bake at 350 degrees for about an hour.getsaucepan.com/r/c8f58d21-4199-406a-ad26-412a7b51debf · Original: https://www.polynesia.com/blog/lau-lau-ancient-hawaiian-dish-modern-delicacy-cultural-significance
