Traditional Hawaiian Lau Lau
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Recipe courtesy of Mark Noguchi

Lau Lau

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  • Level: Intermediate
  • Total: 3 hr 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Place in a traditional imu or in a steamer on the stovetop. Steam until cooked through, 3 to 4 hours.

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