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Tender, juicy pork and savory salted fish wrapped in earthy taro leaves and steamed to perfection inside a ti leaf bundle. This is a true taste of Hawaii, a beloved dish traditionally cooked in an imu, now made simple for your kitchen.
For 6 servings
Prepare the Leaves
Season the Pork
Assemble the Laulau Bundles
Tender, juicy pork and savory salted fish wrapped in earthy taro leaves and steamed to perfection inside a ti leaf bundle. This is a true taste of Hawaii, a beloved dish traditionally cooked in an imu, now made simple for your kitchen.
This hawaiian recipe takes 270 minutes to prepare and yields 6 servings. At 815.45 calories per serving with 60.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Steam the Laulau
Check for Doneness and Serve
Substitute the pork butt with boneless, skinless chicken thighs for a lighter version. The cooking time may be slightly shorter, around 3 hours.
Use beef brisket or chuck roast cut into chunks instead of pork for a richer, deeper flavor. Ensure it is cooked until fork-tender.
For a plant-based version, replace the meat and fish with a combination of cubed sweet potatoes, breadfruit (ulu), and shiitake mushrooms. Season well with Hawaiian salt and a little coconut milk for richness.
The pork and fish provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Taro leaves are a good source of Vitamin A and Vitamin C, which support immune function and vision, as well as minerals like potassium, which is important for heart health.
The combination of protein and healthy fats from the meat and fish offers a dense source of energy, helping you feel full and satisfied for longer.
A single serving of Hawaiian Laulau, made according to this recipe, contains approximately 600-700 calories, primarily from the pork butt and butterfish. The exact count can vary based on the fat content of the meat.
Hawaiian Laulau is a rich source of protein and contains vitamins and minerals from the taro leaves. However, it is also high in sodium and saturated fat due to the salted fish and pork butt. It's best enjoyed as a hearty, traditional meal in moderation.
If ti leaves are unavailable, you can wrap the taro leaf bundles in parchment paper first, followed by a secure wrapping of aluminum foil. This combination helps to lock in moisture and steam the contents effectively.
An itchy or scratchy sensation is caused by calcium oxalate crystals present in raw or undercooked taro leaves. To prevent this, you must steam the laulau for a sufficient amount of time (at least 4 hours) until the leaves are completely cooked down and soft.
Yes, you can. Place the wrapped bundles in a slow cooker on a rack with about an inch of water at the bottom. Cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender.
Laulau has a unique, savory, and earthy flavor. The pork becomes incredibly tender and juicy, the salted fish adds a briny depth, and the taro leaves cook down into a soft, spinach-like consistency that absorbs all the flavors. The ti leaf wrapper imparts a subtle, grassy aroma.
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