Lau Lau

Recipe courtesy of Mark "Gooch" Noguchi
Show: Man Fire Food Episode: Smoke and Steam

Photo: Lau Lau

TOTAL TIME: 3 hr 45 min
Prep: 45 min
Inactive Prep: --
Cook: 3 hr
YIELD: 6 to 8 servings
LEVEL: Intermediate


  • 6 pounds taro leaves
  • 4 pounds pork butt, diced 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
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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, 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 and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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