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1/3 lb Butterfish or salmon

1 lb Pork butt (brisket o.k)

16 Luau leaves (see substitute)

8 Ti leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves. Formatted by: Dorie Villarreal —–

Photos by jalna: Wendell's Lau LauLaulau (Pork Wrapped in Taro Leaves) | AsianSupperA View of Polynesia - Lau Lau: Ancient Dish, Modern DelicacyStinkbombs for Science: Using 'fish chum laulau' to lure out moray ...The L&L Menu |Laulau - Wikipedia, the free encyclopediaKeoki's Pork Lau Lau | Halms EnterprisesLau Lau pork - Picture of Pono Market, Kapaa - TripAdvisorHawaiian Food 101 - Lau Lau - chop A Culinary Playground


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