The ultimate taste of Hawaii on one plate! This features smoky, tender Kalua Pork, savory steamed Lau Lau, creamy macaroni salad, and fluffy rice. A true island classic that's hearty, comforting, and incredibly delicious.
Prep60 min
Cook90 min
Soak30 min
Servings4
Serving size: 1 plate(1 serving includes Kalua Pork, one Lau Lau, a scoop of rice, and a scoop of macaroni salad.)
2012cal
109gprotein
55gcarbs
Ingredients
4 lb Pork Butt (Also known as Boston butt. Use 3 lbs for Kalua Pork and cut the remaining 1 lb into 4 equal pieces for Lau Lau.)
2.5 tbsp Hawaiian Alaea Salt (Use 2 tbsp for Kalua Pork and 1 tsp (divided) for the Lau Lau.)
1.5 tbsp Liquid Smoke (Hickory or mesquite flavor.)
0.5 lb Salted Butterfish (Also known as black cod. Cut into 4 pieces and soak in water for 30 minutes before use.)
20 leaves Taro Leaves (Large, fresh or frozen (thawed). Handle with gloves if skin is sensitive.)
8 leaves Ti Leaves (Large, for wrapping. If unavailable, use aluminum foil or banana leaves.)
225 g Elbow Macaroni
1 cup Mayonnaise (Use a good quality, full-fat mayonnaise like Best Foods/Hellmann's.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic American side dish perfect for picnics and barbecues. Creamy, tangy, and loaded with crunchy vegetables and tender macaroni, this salad is always a crowd-pleaser and comes together in no time.
About Mixed Plate with Kalua Pork and Lau Lau, Steamed Basmati Rice and Macaroni Salad
This hawaiian dish is perfect for dinner. With 2838.08 calories and 126.07g of protein per serving, it's a nutritious choice for your meal plan.
149gfat
1 medium Carrot (Finely grated.)
0.25 small Onion (Finely grated. Maui onion is preferred.)
1 tbsp Apple Cider Vinegar
1 tsp Granulated Sugar
2 tbsp Milk
0.5 tsp Salt (For macaroni salad.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 cup Calrose Rice (Or other short-grain white rice.)
4.5 cup Water (2.5 cups for rice, 2 cups for steaming.)
Instructions
1
Prepare and Start the Kalua Pork (90 minutes)
Take the 3 lb piece of pork butt and pat it dry with paper towels. Pierce the meat all over with a fork.
In a small bowl, combine 2 tbsp of Hawaiian alaea salt and 1.5 tbsp of liquid smoke. Rub this mixture evenly over the entire surface of the pork.
Place the seasoned pork in an Instant Pot with 1 cup of water. Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release. Set the pork aside to rest.
2
Prepare and Cook the Lau Lau (60 minutes)
While the Kalua Pork cooks, prepare the Lau Lau. Rinse the taro and ti leaves. Trim any tough stems from the taro leaves.
Lay two ti leaves on your work surface in a cross shape. In the center, stack 5 taro leaves.
Place one piece of the 1 lb pork butt and one piece of salted butterfish in the center of the taro leaves. Sprinkle with 1/4 tsp of Hawaiian salt.
Fold the taro leaves tightly over the filling to create a bundle. Then, fold the ti leaves over the taro bundle to encase it completely. Secure with kitchen twine.
Repeat to make 4 Lau Lau bundles.
Place a steamer rack in a large pot with 2 inches of water. Arrange the Lau Lau on the rack, bring to a boil, then cover and steam on medium-low heat for 2-3 hours. Alternatively, cook in an Instant Pot on a trivet with 1 cup of water on high pressure for 60 minutes with a natural release.
3
Make the Macaroni Salad (20 minutes + chilling)
While the meats are cooking, cook the elbow macaroni in salted boiling water according to package directions, but cook it for an extra 5-7 minutes until it is very soft and slightly overcooked. This is key for authentic Hawaiian mac salad.
Drain the macaroni well but do not rinse. Immediately transfer to a large bowl and toss with the apple cider vinegar, grated carrot, and grated onion. Let it cool for 10 minutes.
Stir in the mayonnaise, milk, sugar, 1/2 tsp salt, and black pepper. Mix until everything is well combined and creamy.
Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to thicken.
4
Cook the Rice (20 minutes)
About 20 minutes before serving, rinse the 2 cups of Calrose rice in a fine-mesh sieve until the water runs clear.
Combine the rinsed rice and 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
If cooking on the stove, bring the rice and water to a boil in a pot, then cover, reduce heat to the lowest setting, and simmer for 18-20 minutes, or until all water is absorbed. Let it rest, covered, for 10 minutes before fluffing.
5
Finish Pork and Assemble the Plate (10 minutes)
Once the Kalua Pork has rested, use two forks to shred the meat directly in the pot, mixing it thoroughly with the cooking juices to keep it moist.
To assemble each plate, add a generous scoop of steamed white rice and a scoop of chilled macaroni salad.
Place a portion of the shredded Kalua Pork next to the rice.
Carefully unwrap one Lau Lau bundle and place it on the plate.
Serve immediately and enjoy your authentic Hawaiian mixed plate.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 cup mayonnaise (Use full-fat for the best creamy texture)
3 stalks celery (Finely chopped)
1 medium red onion (Finely diced)
1 medium red bell pepper (Finely diced)
4 large hard-boiled eggs (Peeled and chopped)
3 tbsp white vinegar (Apple cider vinegar can also be used)
2 tbsp dijon mustard
1 tbsp granulated sugar (Balances the acidity)
0.5 tsp black pepper (Freshly ground is best)
0.5 tsp paprika (For garnish)
Instructions
1
Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
2
Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.
3
Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.
4
Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.
5
Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.
