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9 servings
suggest servings
| 8 | each | ti leaves | |
| 3 | pounds | pork | boneless |
| 1 | pound | butterfish | salted, soaked |
| 2 | teaspoons | liquid smoke | |
| 4 | pounds | luau leaves | thawed, and drained |
Cut and discard stems from ti leaves.
Wash leaves; do not dry.
Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces.
In a large bowl, mix meat with fish with liquid smoke.
Line a large baking pan with foil; lay 3 to 4 ti leaves in pan.
Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top.
Cover pan tightly with foil. Bake in oven at 350 degrees F. for 3 hours.
| % Daily Value* | |
| Total Fat 15.0g | 22% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 89mg | 4% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 44.0g | 89% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
Very good, meat ended up very tender! I would suggest adding some more sauce about an hour before you take it out, besides that, it was very good.
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