1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt


Wash luau and ti leaves; remove stem and fibrous part of the veins. Cut pork and fish into 6 pieces. Place pork in bowl, add salt, and work in thoroughly. Arrange 5 or more luau leaves on the palm of the hand. Place one piece of pork and one piece of of fish on leaves and fold to form a bundle. Place laulau on the end of a ti leaf and wrap tightly. Wrap anohter ti leaf around in the opposite direction forming a flat package. Tie securly with string. Make the remaining laulaus. Steam 4-6 hours or steam in a pressure cooker for 1 hour. Makes six servings.

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