Hawaiian Laulau
Tender, juicy pork and savory salted fish wrapped in earthy taro leaves and steamed to perfection inside a ti leaf bundle. This is a true taste of Hawaii, a beloved dish traditionally cooked in an imu, now made simple for your kitchen.
For 6 servings
5 steps. 240 minutes total.
- 1
Step 1
- a.Prepare the Leaves
- b.Thoroughly rinse the taro and ti leaves under cold running water. Pat them dry.
- c.For the ti leaves, lay them flat with the shiny side down. Using a sharp knife, carefully shave down the thick, woody central spine. This makes the leaf flexible and prevents it from cracking during wrapping.
- d.For the taro leaves, ensure all tough stems have been completely removed.
- 2
Step 2
- a.Season the Pork
- b.Place the pork butt pieces into a large mixing bowl.
- c.Sprinkle the Hawaiian salt evenly over the pork. Use your hands to rub the salt into all sides of each piece, ensuring they are well-coated.
- 3
Step 3
- a.Assemble the Laulau Bundles
- b.Lay 2-3 prepared ti leaves on a clean, flat surface in a star or cross pattern, with the shiny side facing down.
- c.In the center of the ti leaves, stack about 5 taro leaves, one on top of the other.
- d.Place one piece of salted pork and one piece of salted butterfish onto the stack of taro leaves.
- e.Fold the taro leaves up and over the meat and fish, creating a tight, compact packet.
- f.Bring the ends of the ti leaves up and around the taro packet, wrapping it securely like a gift.
- g.Tie the bundle tightly with kitchen twine or a strip from another ti leaf to secure it. Repeat this process to create 6 laulau bundles.
- 4
Step 4
- a.Steam the Laulau
- b.Place a steamer rack or small heatproof plate in the bottom of a large stockpot. Add about 2 inches of water, making sure the water level is below the rack.
- c.Carefully arrange the laulau bundles on the rack, seam-side up. Avoid overcrowding the pot; steam in batches if necessary.
- d.Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a steady, gentle simmer.
- e.Cover the pot with a tight-fitting lid and steam for 4 to 5 hours. Check the water level every hour and add more boiling water as needed to prevent the pot from boiling dry.
- 5
Step 5
- a.Check for Doneness and Serve
- b.After 4 hours, check for doneness. The laulau is ready when the pork is exceptionally tender and falls apart easily with a fork, and the taro leaves are dark green and have a soft, spinach-like consistency.
- c.Carefully remove the hot bundles from the pot using tongs. Let them rest for 5-10 minutes before serving.
- d.Serve the laulau hot, still in its ti leaf wrapping. Instruct guests to unwrap the ti leaves (which are not eaten) to enjoy the delicious filling inside. Traditionally served with poi or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly cooking the taro leaves is crucial. Undercooked leaves contain calcium oxalate crystals, which cause an unpleasant itchy sensation in the throat. A minimum of 4 hours of steaming is recommended.
- 2If you cannot find ti leaves, you can wrap the taro leaf bundles securely in two layers of aluminum foil. While not traditional, it's an effective alternative for steaming.
- 3Always add boiling water to the steamer pot when refilling. Adding cold water will lower the temperature and prolong the cooking time.
- 4For a faster cooking time, use a pressure cooker. Arrange laulau on the rack, add 1.5 cups of water, and cook on high pressure for 90 minutes. Allow for a full natural pressure release.
- 5Leftover laulau can be refrigerated for up to 3 days. Reheat by steaming for 20-25 minutes or microwaving until hot.
Adapt it for your goals.
Chicken Laulau
Substitute the pork butt with boneless, skinless chicken thighs for a lighter version. The cooking time may be slightly shorter, around 3 hours.
Beef LaulauBeef Laulau
Use beef brisket or chuck roast cut into chunks instead of pork for a richer, deeper flavor. Ensure it is cooked until fork-tender.
Vegetarian LaulauVegetarian Laulau
For a plant-based version, replace the meat and fish with a combination of cubed sweet potatoes, breadfruit (ulu), and shiitake mushrooms. Season well with Hawaiian salt and a little coconut milk for richness.
Why this is on our healthy list.
Excellent Source of Protein
The pork and fish provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Vitamins and Minerals
Taro leaves are a good source of Vitamin A and Vitamin C, which support immune function and vision, as well as minerals like potassium, which is important for heart health.
Provides Sustained Energy
The combination of protein and healthy fats from the meat and fish offers a dense source of energy, helping you feel full and satisfied for longer.
Frequently asked questions
A single serving of Hawaiian Laulau, made according to this recipe, contains approximately 600-700 calories, primarily from the pork butt and butterfish. The exact count can vary based on the fat content of the meat.