Lau Lau – Beef, Chicken, Butterfish or Pork Wrapped in Taro or Ti Leaves


* 1 lb boneless pork or beef
* 1 lb salted butterfish – soaked or salmon may be substituted
* 1 lb boneless chicken
* Hawaiian Salt
* frozen taro leaves – thawed and drained
* ti leaves
* liquid smoke (optional)


This dish can be prepared using equal amounts of beef, chicken, fish and pork. I recommend using at least one meat along with the chicken and fish.Cut meat and chicken into 1 inch chunks.Rinse butterfish well, remove skin and cut into 1 inch chunks.Cut and discard the stems from the ti leaves.Wash leaves. Do not dry.In a large bowl, mix fish, chicken and meat with liquid smoke (if desired).Take a piece of each main ingredient and wrap all three together in several taro leaves. This is called your laulau.Place each laulau in the center of a ti leaf and wrap it. Use a second ti leaf to wrap it around the opposite direction.You should have what looks like a little package. Secure with string.The completed packets should be steamed, covered for several hours. They can also be cooked over a grill if kept well moist. Lay 3 to 4 ti leaves in the pan. Add half of the luau (taro) leaves. Arrange meat mixture evenly on luau leaves. Put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350 degrees for 3 hours.

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