Hawaiian Laulau

Name: Hawaiian Laulau
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 600 g pork shoulder (cut into 1-inch cubes, well-marbled); 200 g butterfish (cut into 4 equal pieces); 16 pcs taro leaves (large, stems removed, washed thoroughly); 8 pcs ti leaves (large, for outer wrapping, ribs removed); 0.5 tsp hawaiian sea salt; 500 ml water (for steaming)

RATING

4.6/5(185)

TASTE SCORE

8/10

Tender chunks of pork and butterfish wrapped in taro leaves and steamed until meltingly soft. A traditional Hawaiian dish where the leaves impart a subtle earthy flavor to the richly seasoned meat. Served with rice and poi for an authentic island meal.

PREP

45m

COOK

180m

SERVES

1 PIECE

595 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gpork shoulder · cut into 1-inch cubes, well-marbled200 gbutterfish · cut into 4 equal pieces16 pcstaro leaves · large, stems removed, washed thoroughly8 pcsti leaves · large, for outer wrapping, ribs removed½ tsphawaiian sea salt500 mlwater · for steaming

EQUIPMENT

kitchen twine

NUTRITION · PER SERVING

595

CALORIES · 1 PIECE

Protein42g · 28%

Carbs13g · 9%

Fat41g · 62%

Fiber7g

Sugar1g

Saturated fat13g

Cholesterol136mg

Sodium416mg

Potassium1651mg

Phosphorus525mg

How we calculate →

METHOD · 4 STEPS

prep · ~10 min
Prepare the taro and ti leaves.
1.Wash taro leaves thoroughly under cold water, removing any grit. Cut off the fibrous stems.
2.Blanch taro leaves in boiling water for 30 seconds until pliable, then transfer to an ice bath. Drain and pat dry.
3.Rinse ti leaves and remove the hard center rib to make them flexible for wrapping.
TIPWear gloves when handling raw taro leaves — the sap can irritate sensitive skin.
prep · ~15 min
Season the pork and assemble the bundles.
1.In a bowl, toss the cubed pork shoulder with hawaiian sea salt until evenly coated.
2.Lay 2 ti leaves in a cross shape on a flat surface.
3.Place 4 taro leaves overlapping in the center to form a cup.
4.Add one-quarter of the seasoned pork and top with one piece of butterfish.
5.Fold the taro leaves up and over the filling to create a tight parcel.
6.Wrap the ti leaves around the taro parcel and tie securely with kitchen twine. Repeat for all 4 bundles.
steam · ~180 min
Steam the laulau bundles.
1.Fill the steamer pot with water, ensuring it stays below the steamer basket.
2.Bring to a rolling boil over high heat.
3.Place the bundles seam-side down in the steamer basket.
4.Cover tightly and reduce heat to maintain a gentle steam. Cook for 3 hours, checking the water level occasionally and topping up with hot water as needed.
TIPKeep the steam steady but not ferocious — boiling dry will ruin the bundles.
serve · ~1 min
Unwrap and serve hot.
Remove bundles from the steamer. Cut the twine and discard the outer ti leaves. Serve the tender pork and fish wrapped in the soft taro leaves immediately. Pair with steamed white rice and poi.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender laulau, use well-marbled pork shoulder — the fat keeps the meat moist during the long steam.
2
Do not skip blanching the taro leaves; it removes the calcium oxalate crystals that can cause throat irritation.
3
Tie each bundle snugly but not too tight; the leaves need a little room to expand as the meat cooks.
4
If ti leaves are unavailable, you can substitute banana leaves — just soften them over a flame first.
5
To test doneness, poke a bundle with a skewer; the pork should slide off the skewer easily after 3 hours.
6
Make-ahead: Steam the laulau a day ahead, cool completely, then reheat gently in a steamer for 30 minutes.
7
Always add hot water to the steamer, not cold — a sudden temperature drop can toughen the meat.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Laulau

Substitute boneless, skinless chicken thighs for the pork shoulder — a leaner, quicker-cooking option that still stays moist, ready in about 2 hours.

Vegetarian Laulau

Replace the pork with firm tofu and the butterfish with shiitake mushrooms, seasoned with soy sauce and sesame oil; steam for 1.5 hours for a plant-based island meal.

Spicy Laulau

Add 1-2 thinly sliced Hawaiian chili peppers (or serranos) to the pork before wrapping for a subtle heat that cuts through the richness.

Low Sodium Laulau

Low-Sodium Laulau

Use a light hand with the Hawaiian sea salt and rely on the natural earthiness of the taro leaves for flavor — ideal for those watching their salt intake.

HEALTH BENEFITS