Recipe courtesy of Mark Noguchi
Episode: In the Pits
Total:
3 hr 45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr 45 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 6 pounds taro leaves
  • 4 pounds pork butt, cut into 2-inch cubes 
  • 3 tablespoons Hawaiian sea salt 
  • 2 pounds salt cod or salmon, cut into 12 to 14 cubes
  • 30 ti leaves, middle ribs removed and reserved

Directions

Watch how to make this recipe.

Cut the stems off the taro leaves as close to the rib as possible without making a hole. Reserve the stems and stack similar size leaves together in piles of about 8 to 10 leaves each. There should be enough leaves for about 15 piles. Chop the reserved stems and set aside.

Toss the pork with the salt in a large bowl. Evenly distribute the pork, chopped taro stems and salt cod among the taro leaf piles. Wrap each package into a tight bundle, like a present, and then wrap each taro bundle again in 2 ti leaves. Tie the whole package with ti leaf ribs or kitchen twine, making sure it is secure.

Place in a traditional imu or in a steamer on the stovetop. Steam until cooked through, 3 to 4 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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