Ingredients with Measurements:
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 1/2 cup chopped onion
- 1/2 cup chopped green onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 tsp black pepper
- 1/2 tsp salt
- 16 taro leaves
- 16 ti leaves
Special equipment needed:
- Large pot with lid
- Steamer basket
Step-by-step instructions:
1. In a large bowl, combine pork, coconut milk, onion, green onion, cilantro, garlic, ginger, soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and salt. Mix well and marinate for at least 1 hour.
2. In a small bowl, mix cornstarch and water to make a slurry.
3. Lay a ti leaf flat on a work surface. Place a taro leaf on top of the ti leaf, shiny side down. Spoon 1/4 cup of the pork mixture onto the center of the taro leaf.
4. Fold the taro leaf over the pork mixture, then fold the ti leaf over the taro leaf. Secure the laulau with a piece of string.
5. Repeat with the remaining taro and ti leaves and pork mixture.
6. Place the laulau in a steamer basket and steam for 2 hours.
7. Remove the laulau from the steamer basket and let cool for 5 minutes.
8. Remove the string and serve hot.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 2 hours
Temperature:
- Steamer basket: High heat
Serving size:
- 8 servings
Nutritional information:
- Calories: 375
- Total fat: 22g
- Saturated fat: 15g
- Cholesterol: 52mg
- Sodium: 1670mg
- Total carbohydrate: 26g
- Dietary fiber: 2g
- Sugars: 12g
- Protein: 19g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Taro leaves can be substituted with spinach leaves.
- Ti leaves can be substituted with banana leaves.
Variations:
- Add sliced mushrooms to the pork mixture for extra flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add diced pineapple to the pork mixture for a sweet and tangy twist.
Tips and tricks:
- Make sure to use fresh taro leaves, as wilted leaves will affect the taste of the laulau.
- If you don't have a steamer basket, you can use a large pot with a lid and a colander placed on top of the pot.
- To make the laulau ahead of time, wrap them in plastic wrap and store in the refrigerator for up to 2 days.
Storage instructions:
- Store leftover laulau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the laulau for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the laulau on a platter lined with ti leaves for a traditional Hawaiian presentation.
Garnishes:
- Sprinkle chopped cilantro or green onion on top of the laulau for a pop of color.
Pairings:
- Serve with a side of steamed rice for a complete meal.
Suggested side dishes:
- Lomi salmon (a traditional Hawaiian side dish made with salted salmon, tomatoes, and onions)
- Macaroni salad
- Grilled pineapple
Troubleshooting advice:
- If the laulau falls apart during cooking, use more ti leaves to secure them next time.
Food safety advice:
- Make sure to cook the laulau thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Laulau is a traditional Hawaiian dish that consists of meat or fish wrapped in taro leaves and steamed.
Flavor profiles:
- The pork is savory and slightly sweet from the brown sugar, while the coconut milk adds a creamy and nutty flavor to the dish.
Serving suggestions:
- Serve the laulau as a main dish for a Hawaiian-themed dinner party.
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Region: Hawaiian