Recipe courtesy of Sam Choy
Episode: The Big Island
Sam Choy Lau Lau
Total:
3 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
3 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 pound pork butt, cut into 1-inch cubes
  • 1 tablespoon Hawaiian sea salt 
  • 8 ti leaves 
  • 1 pound collard green leaves 

Directions

Special equipment: kitchen string

Fill a large steamer with water and bring to a boil. Sprinkle the pork with the sea salt. Arrange 2 ti leaves in an X on a flat surface for each of the 4 servings.

On another work surface, stack 2 to 3 collard leaves. Place a quarter of the pork onto the center of the collard leaves. Wrap the pork up securely with the collard leaves, folding the sides over the filling first, then rolling them up like a burrito. Place the bundle on one of the ti leaf Xs and tie the ends of the leaves together with string. Repeat with the remaining pork, collard leaves, and ti leaves.

Place the bundles in the steamer and steam until a fork passes easily through the leaves and filling, about 3 hours. Serve, and let diners remove their ti leaves before eating.

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

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