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Recipe courtesy of Mark Noguchi

Lau Lau

  • Level: Intermediate
  • Total: 3 hr 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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6 pounds taro leaves

4 pounds pork butt, cut 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


  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.