dinner · dairy-free · gluten-free
Hawaiian laulau
Pork belly and salted fish wrapped in taro and ti leaves and steamed for hours until meltingly tender.
- Time
- 270min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Salt the pork.
-
2
Stack 5 luau leaves, add a piece of pork and fish, and fold into a tight bundle.
-
3
Cross two ti leaves, set the bundle in the middle, wrap and tie the leaf ends (or wrap tightly in foil).
-
4
Steam over simmering water, topping up as needed, for 4 hours, until the pork is meltingly tender and well past 63°C (145°F).
-
5
Unwrap at the table and eat the meat and silky leaves with rice and lomi salmon.
