Laulau
Yield
4 servingsPrep
30 minCook
4 hrsReady
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
salmon
or butterfish |
|
| 1 | pound |
pork shoulder
|
|
| 16 | each |
luau leaves
|
* |
| 8 | each |
ti leaves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
salmon
or butterfish |
|
| 453.6 | g |
pork shoulder
|
|
| 16 | each |
luau leaves
|
* |
| 8 | each |
ti leaves
|
* |
Directions
Cut fish into 4 pieces and soak in water for 70 minutes.
Cut pork butt into 4 pieces.
Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed.
Wash and remove tough ribs from Ti leaves.
Lay 2 ti leaves on cutting board.
Place 4 luau leaves in center.
Place a piece of pork and a piece of fish on luau leaves.
Fold luau leaves over meat and fish to form a bundle.
Tie ends of ti leaves and steam for 3 to 4 hours.
**** you may substitute 1 to 1½ lb. spinach for luau leaves.
