• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 lb Luau (taro leaves) or fresh
  • Spinach
  • 1 1/4 lb Pork cut in 6 pieces
  • 3/4 lb Salmon or butter fish, cut
  • In 6 pieces
  • 1 tb Rock salt
  • 12 Ti leaves or aluminum foil
  • 1 c Water


Wash the taro leaves thoroughly. Remove stem & fibrous part of veins
by pulling gently with the tip of a knife from the stem out to the
edge of the leaves. Place pork in bowl. Add salt. Work together.
Arrange 5 leaves, the largest on the bottom. Place pork with fat side
up. Place fish on top of pork. Fold leaves over pork & fish to form a
bundle (puolo). Prepare each ti leaf by cutting partially through the
stiff rib & stripping it off. Place lau lau on the end of a ti leaf &
wrap tightly. Wrap another ti leaf around in the opposite direction,
thereby forming a flat package. Tie with string, or fibrous part of
ti leaves. Place in a steamer. As soon as water is boiling, turn heat
to low. Steam lau laus 5 to 6 hours. Remove string before serving.

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