Laulau

Ingredients

• 3 lbstaro leaves (fresh or 2 lb frozen, thawed and drained)
• 1½ lbspork shoulder, cut into 1½-inch cubes (or boneless chicken thighs)
• ½ lbsalted butterfish or small mackerel fillets (optional, traditional)
• ½ cupcoconut milk
• 3 clovesgarlic, minced
• 1 tspHawaiian alaea salt or kosher salt
• ½ tspfresh ground black pepper
• 12 piecesti leaves (fresh, cleaned) or parchment + foil squares
• 2 cupswater (for steaming)

Instructions

1. 1
   If using fresh taro leaves, rinse carefully and remove thick center veins. Blanch in boiling water 1 minute to reduce itchiness, then drain and cool.
2. 2
   Season pork (and fish if using) with garlic, salt, and pepper. Toss with coconut milk; marinate 15 minutes.
3. 3
   Lay 2 layers of taro leaves on the counter. Place 3-4 pieces of pork (and a small piece of fish) in the center with a spoonful of marinade. Fold leaves over to form a compact bundle.
4. 4
   Place each bundle in center of a ti leaf, shiny-side down. Fold ti leaf around like a gift—bottom up, sides in, top down—encasing the taro packet securely. Tie with kitchen twine or an extra strip of ti leaf.
5. 5
   Arrange packets seam-side down in a steamer basket or stack in a large pot fitted with a steamer insert. Add 2 cups water, cover tightly, and steam over medium-low heat for 3 hours, replenishing water as needed.
6. 6
   Let rest 5 minutes before carefully opening. Serve in ti leaves or unwrap and plate with steamed rice and lomi-lomi tomatoes on the side.