Laulau Recipe - Cooking Index
Laulau Recipe - Cooking Index
| 1/3 lb | 151g / 5.3oz | Butterfish or salmon |
| 1 lb | 454g / 16oz | 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.
Source:
Maggie Workman
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.