Easy Laulau
Yield
9 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
ti leaves
|
* |
| 3 | pounds |
pork
boneless |
|
| 1 | pound |
butterfish
salted, soaked |
* |
| 2 | teaspoons |
liquid smoke
|
*
|
| 4 | pounds |
luau leaves
thawed, and drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
ti leaves
|
* |
| 1.4 | kg |
pork
boneless |
|
| 453.6 | g |
butterfish
salted, soaked |
* |
| 1E+1 | ml |
liquid smoke
|
*
|
| 1.8 | kg |
luau leaves
thawed, and drained |
* |
Directions
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℉ (180℃). for 3 hours.
