If you’re craving authentic Hawaiian food, making Lau Lau at home is a perfect way to bring the taste of the islands into your kitchen. This traditional dish, featuring tender pork, salted butterfish, and taro leaves, is a staple of Hawaiian cuisine.
Ingredients for Homemade Lau Lau
- 1 lb pork belly (cut into 2-inch chunks)
- 1/2 lb salted butterfish (optional, rinsed and cut into pieces)
- 12–16 fresh taro leaves (washed thoroughly)
- 4 ti leaves (or foil, for wrapping)
- 1 tsp Hawaiian sea salt or kosher salt
How to Make Lau Lau
- Prepare the Taro Leaves: Rinse the taro leaves thoroughly to remove any dirt. Ensure the leaves are fresh and pliable to make wrapping easier.
- Season the Meat: Sprinkle the pork belly and butterfish with Hawaiian sea salt to enhance their natural flavors.
- Assemble the Lau Lau: Stack 3–4 taro leaves. Place a piece of seasoned pork belly and butterfish in the center. Wrap the taro leaves tightly around the filling. Then wrap the bundle with a ti leaf, securing it with kitchen string or a strip of the ti leaf. If ti leaves are unavailable, foil can be used as a substitute.
- Steam the Lau Lau: Set up a large steamer and add enough water to keep it steaming for 3–4 hours. Place the Lau Lau bundles in the steamer and cover. Steam until the meat is tender, and the taro leaves are soft and flavorful.
- Serve: Remove the ti leaves before serving. Serve alongside steamed white rice or traditional poi for a complete Hawaiian meal.
Tips for Perfect Lau Lau
- Shop for fresh taro leaves and Hawaiian sea salt for authenticity.
- Pair with sides like lomi salmon or kulolo, both staples of traditional Hawaiian cooking.
Bring Hawaiian Flavors to Your Table
Looking for ingredients? Visit Leilani’s Attic for fresh frozen Lau Lau, poi, and more to make your Hawaiian culinary dreams come true.
Don’t forget to check out our Hawaiian Sun beverages and Hawaiian snacks to complement your meal.
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