Mixed Plate with Kalua Pork and Lau Lau
The ultimate taste of Hawaii on one plate! This features smoky, tender Kalua Pork, savory steamed Lau Lau, creamy macaroni salad, and fluffy rice. A true island classic that's hearty, comforting, and incredibly delicious.
For 4 servings
5 steps. 90 minutes total.
- 1
Step 1
- a.Prepare and Start the Kalua Pork (90 minutes)
- b.Take the 3 lb piece of pork butt and pat it dry with paper towels. Pierce the meat all over with a fork.
- c.In a small bowl, combine 2 tbsp of Hawaiian alaea salt and 1.5 tbsp of liquid smoke. Rub this mixture evenly over the entire surface of the pork.
- d.Place the seasoned pork in an Instant Pot with 1 cup of water. Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes.
- e.Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release. Set the pork aside to rest.
- 2
Step 2
- a.Prepare and Cook the Lau Lau (60 minutes)
- b.While the Kalua Pork cooks, prepare the Lau Lau. Rinse the taro and ti leaves. Trim any tough stems from the taro leaves.
- c.Lay two ti leaves on your work surface in a cross shape. In the center, stack 5 taro leaves.
- d.Place one piece of the 1 lb pork butt and one piece of salted butterfish in the center of the taro leaves. Sprinkle with 1/4 tsp of Hawaiian salt.
- e.Fold the taro leaves tightly over the filling to create a bundle. Then, fold the ti leaves over the taro bundle to encase it completely. Secure with kitchen twine.
- f.Repeat to make 4 Lau Lau bundles.
- g.Place a steamer rack in a large pot with 2 inches of water. Arrange the Lau Lau on the rack, bring to a boil, then cover and steam on medium-low heat for 2-3 hours. Alternatively, cook in an Instant Pot on a trivet with 1 cup of water on high pressure for 60 minutes with a natural release.
- 3
Step 3
- a.Make the Macaroni Salad (20 minutes + chilling)
- b.While the meats are cooking, cook the elbow macaroni in salted boiling water according to package directions, but cook it for an extra 5-7 minutes until it is very soft and slightly overcooked. This is key for authentic Hawaiian mac salad.
- c.Drain the macaroni well but do not rinse. Immediately transfer to a large bowl and toss with the apple cider vinegar, grated carrot, and grated onion. Let it cool for 10 minutes.
- d.Stir in the mayonnaise, milk, sugar, 1/2 tsp salt, and black pepper. Mix until everything is well combined and creamy.
- e.Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to thicken.
- 4
Step 4
- a.Cook the Rice (20 minutes)
- b.About 20 minutes before serving, rinse the 2 cups of Calrose rice in a fine-mesh sieve until the water runs clear.
- c.Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
- d.If cooking on the stove, bring the rice and water to a boil in a pot, then cover, reduce heat to the lowest setting, and simmer for 18-20 minutes, or until all water is absorbed. Let it rest, covered, for 10 minutes before fluffing.
- 5
Step 5
- a.Finish Pork and Assemble the Plate (10 minutes)
- b.Once the Kalua Pork has rested, use two forks to shred the meat directly in the pot, mixing it thoroughly with the cooking juices to keep it moist.
- c.To assemble each plate, add a generous scoop of steamed white rice and a scoop of chilled macaroni salad.
- d.Place a portion of the shredded Kalua Pork next to the rice.
- e.Carefully unwrap one Lau Lau bundle and place it on the plate.
- f.Serve immediately and enjoy your authentic Hawaiian mixed plate.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Lau Lau, source fresh taro and ti leaves from an Asian or Polynesian market. If you can't find ti leaves, banana leaves or aluminum foil are good substitutes.
- 2Make the macaroni salad a day ahead. The flavors will meld together beautifully and the texture will be perfectly creamy and thick.
- 3Don't be shy with the salt on the Kalua Pork; it's essential for creating the signature flavor and tenderizing the meat.
- 4When shredding the Kalua Pork, make sure to mix it thoroughly with its cooking juices. This step is crucial for a moist and flavorful result.
- 5Be careful when handling raw taro leaves as they contain calcium oxalate, which can irritate the skin. Wear gloves if you have sensitive skin. The irritation is neutralized by cooking.
Adapt it for your goals.
Lau Lau Filling
For a different flavor, try using boneless, skinless chicken thighs or chunks of beef chuck instead of pork in the Lau Lau.
Macaroni Salad Add insMacaroni Salad Add-ins
Customize your mac salad by adding 1/4 cup of cooked green peas, finely diced celery, or hard-boiled eggs for extra texture and flavor.
Smokiness LevelSmokiness Level
If you prefer a deeper smoky flavor, use smoked alaea salt in place of regular alaea salt for the Kalua Pork.
Why this is on our healthy list.
High in Protein
The combination of pork and fish provides a significant amount of high-quality protein, essential for muscle building, tissue repair, and overall body function.
Sustained Energy Release
The rice and taro leaves offer complex carbohydrates, which are digested more slowly than simple sugars, providing a steady and sustained source of energy.
Rich in Minerals
Taro leaves are a good source of essential minerals like potassium and folate. Additionally, the traditional Hawaiian alaea salt contains trace minerals from volcanic clay.
Frequently asked questions
A traditional Hawaiian Mixed Plate is a very hearty meal. A single serving of this recipe contains approximately 1500-1800 calories, primarily from the pork, macaroni salad, and rice.