Sam Choy Lau Lau

Recipe courtesy of Sam Choy
Show: Road Trip with G. Garvin Episode: The Big Island
TOTAL TIME: 3 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 3 hr
 
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
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Directions

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. 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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