Ingredients with Measurements:
- 1 lb. salted fish, soaked overnight
- 2 lbs. taro leaves
- 2 lbs. pork butt, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. Hawaiian salt
- 1 tsp. black pepper
- 1 tsp. chili flakes
- 1 tbsp. vegetable oil
- 1 banana leaf, cut into 12-inch squares
- 12 ti leaves, washed and trimmed
Special equipment needed:
- Large pot
- Steamer basket
- Kitchen twine
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add taro leaves and blanch for 2 minutes. Drain and set aside.
2. In a large bowl, combine pork, onion, garlic, Hawaiian salt, black pepper, chili flakes, and vegetable oil. Mix well.
3. Cut salted fish into 1-inch cubes and add to the pork mixture. Mix well.
4. Take a banana leaf square and place a ti leaf on top. Add a scoop of the pork and fish mixture on top of the ti leaf.
5. Add a few taro leaves on top of the pork mixture.
6. Fold the banana leaf and ti leaf over the pork and taro leaves to form a packet. Tie with kitchen twine.
7. Repeat with the remaining ingredients to make 12 packets.
8. Place the packets in a steamer basket and steam for 3 hours.
9. Remove from the steamer and let cool for 5 minutes.
10. Remove the kitchen twine and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Steam at medium heat.
Serving size:
12 packets
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Taro leaves can be substituted with spinach or kale.
- Salted fish can be substituted with fresh fish.
Variations:
- Add coconut milk to the pork mixture for a creamier texture.
- Add sliced ginger to the pork mixture for added flavor.
Tips and tricks:
- Soak the salted fish overnight to remove excess salt.
- Use fresh banana leaves for a better flavor.
- Use kitchen scissors to cut the banana leaves and ti leaves.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a steamer basket for 10 minutes or until heated through.
Presentation ideas:
Serve on a platter with sliced pineapple and mango.
Garnishes:
Garnish with chopped green onions and cilantro.
Pairings:
Serve with steamed rice and macaroni salad.
Suggested side dishes:
- Lomi salmon
- Poke
- Haupia
Troubleshooting advice:
- If the laulau is too salty, soak the salted fish for longer or use less salt in the pork mixture.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Laulau is a traditional Hawaiian dish made with pork, fish, and taro leaves. It is typically served at luaus and other special occasions.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice and macaroni salad.
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Region: Hawaiian