Easy Laulau

Laulau is one of those Hawaiian traditions that tastes like the islands themselves: smoky, rich, and deeply satisfying. Chunks of pork and salted butterfish get wrapped in taro (luau) leaves and ti leaves, then baked for three hours until the meat is fall-apart tender and the greens have melted into a silky, spinach-like layer.

This oven method skips the imu (underground oven) and the steamer, making it something you can actually pull off in a mainland kitchen. A touch of liquid smoke bridges the gap, giving you that unmistakable smoky flavor without digging a pit in the backyard.

It’s the kind of dish that fills the house with an incredible smell long before it’s ready.

Chef Tips

• Soak the salted butterfish before using it. The salt is intense straight out of the package. A good soak in cold water for a few hours mellows it out while keeping that rich, buttery flavor.
• Wrap the pan tightly with foil. The steam trapped inside is what makes the meat tender and the leaves silky. Any gaps and you’ll lose moisture.
• Use banana leaves if you can’t find ti leaves. They’re easier to source on the mainland and work the same way as a wrapper.

Variations

• Chicken laulau: Swap the pork for boneless chicken thighs. They’ll cook in about 2 hours instead of 3.
• Extra smoky: Increase the liquid smoke to a tablespoon for a deeper, more pronounced flavor that mimics a longer imu cook.