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.
Recipe courtesy of Mark Noguchi