Lau Lau - Pork, fish, taro leaves, steamed
Lau Lau is a traditional Hawaiian dish that brings a taste of island cuisine to your table. It involves wrapping a combination of savory pork and delicate fish, such as butterfish, with taro leaves that add a unique, slightly sweet flavor. The wrapped bundles are then steamed to perfection, resulting in tender, melt-in-your-mouth meat and fish infused with the essence of the taro leaves. This dish is not only a staple at Hawaiian feasts known as luaus but also enjoyed as a hearty meal on any occasion. It's usually served with rice or poi, but it's incredibly satisfying on its own. Description by ChatGPT.
Welcome to a traditional Hawaiian feast in the comfort of your own kitchen! Today we are going to recreate Foodland Hawaii's Ultimate Hawaiian Lau Lau Bundles, a dish filled with savory meat, sweet potato, and wrapped in aromatic leaves. It’s a labor of love that promises to deliver an authentic taste of the islands. Perfect for luau-themed parties or when you want to try something uniquely flavorsome!
Ingredients:
- Lau Lau leaves (Ti leaves), enough to make multiple bundles
- The stems of Lau Lau leaves, peeled and chopped into small pieces
- 2 Tea leaves (or collard greens as alternative) per bundle
- Pork belly, cut into small chunks
- Butterfish (or any substitute oily fish), cut into small chunks
- Beef, cut into small chunks
- Sweet potato, peeled and cut into small chunks
Instructions:
1. Prep Time: 30 minutes | Cook Time: 4 hours | Total Time: 4 hours 30 minutes
2. Begin by prepping your leaves. Remove the stems from Lā Lā leaves, peel the stems to remove fibrous bits, then cut them into small pieces for the filling.
3. For the tea leaves, remove the rib to allow flexibility for wrapping. Carefully create an incision at the top of the leaf and gently remove the rib without tearing the leaf.
4. Assemble the lau lau by laying down two tea leaves in a cross-hatch pattern to form the base of your bundle.
5. Place a large Lā Lā leaf on the tea leaves, followed by a few smaller leaves on top.
6. Add the chunks of pork, butterfish, beef, and sweet potato onto the smaller leaves.
7. Fold the leaves over the filling to create a tight package.
8. Wrap the Lā Lā package with the tea leaves, ensuring the stem end can be used to tie the bundle securely.
9. Cook the bundles in a steamer pot, making sure not to overcrowd the pot. Steam for approximately 4 hours, checking water levels periodically to avoid burning.
10. Once cooked, let the bundles cool slightly, then carefully unwrap them. Remember that the tea leaves are not edible and are simply there to impart flavor and hold the filling.
11. Serve the Lā Lā with traditional garnishes such as Maui onion with Hawaiian salt, poke, dried shrimp with chili pepper water, Lomi salmon, and poi, if desired.
Equipment:
- Steamer pot or equivalent
- Paring knife
- Cutting board
- Mixing bowls
Cooking Tips:
- If handling the raw leaves causes skin irritation, consider wearing latex gloves during prep.
- Be creative with the fillings based on your taste preference or dietary restrictions.
- Ensure the steamer doesn’t run dry during the long cooking process to prevent burning.
This recipe is attributed to Foodland Hawaii. Make sure to check out their YouTube channel for more delicious Hawaiian recipes: https://www.youtube.com/@FoodlandHawaii
#hawaiiancuisine #lālā #luau #foodlandhawaii #traditionalrecipe #homemade #cooking #feast #islandflavors #chatgpt
Comments