Mixed Plate with Kalua Pork and Lau Lau

1. 1
   prep · ~10 min

   Season the pork shoulder for kalua pork.

   1.Preheat your oven to 160°C (325°F).

   2.Score the pork shoulder lightly on all sides with a sharp knife.

   3.Drizzle liquid smoke over the pork and rub it into all surfaces.

   4.Sprinkle a pinch of salt evenly over the pork shoulder.

   TIPUse a bone-in shoulder — the bone conducts heat and the meat stays juicier for the long roast.
2. 2
   roast · ~260 min

   Wrap and roast the kalua pork low and slow.

   1.Line a deep roasting pan with banana leaves, leaving plenty of overhang.

   2.Place the seasoned pork shoulder in the center of the pan.

   3.Wrap the banana leaves tightly around the pork and cover the entire pan with heavy-duty aluminum foil, sealing the edges.

   4.Roast in the preheated oven for 4 to 4½ hours, until the meat is fork-tender and pulls away from the bone easily.

   TIPThe banana leaves steam and perfume the pork while protecting it from direct heat. If they're unavailable, ti leaves or parchment paper work.
3. 3
   rest · ~25 min

   Rest the pork, then shred it.

   1.Remove the pan from the oven and let it rest, still wrapped, for 20 minutes.

   2.Open the foil and banana leaves carefully — escaping steam will be extremely hot.

   3.Transfer the pork to a large bowl and shred it with two forks into long strands.

   4.Pour the accumulated pan juices back over the shredded meat and toss to moisten evenly.

   TIPTaste the pork now. If it needs a bit more smokiness, stir in a few extra drops of liquid smoke with the pan juices.
4. 4
   prep · ~15 min

   Prepare the taro leaves for lau lau.

   1.Wash the taro leaves thoroughly under cold running water.

   2.Remove the fibrous stems and the thick center vein from the back of each leaf by shaving them flat with a paring knife.

   3.Lay 4 large taro leaves on the work surface, overlapping them slightly to form a 20 cm (8-inch) square base for each bundle.

   TIPWork carefully with taro leaves — the edges can be slightly irritating to sensitive skin. Wear gloves if needed.
5. 5
   assemble · ~10 min

   Assemble the lau lau bundles.

   1.Place one chunk of pork belly and one piece of butterfish in the center of each taro leaf square.

   2.Sprinkle the ¼ teaspoon of salt evenly across all four bundles.

   3.Fold the leaves over the filling from all four sides to form a tight, sealed packet.

   4.Wrap each packet in a ti leaf (or an additional banana leaf) and tie it snugly with kitchen twine to hold everything together.

   TIPWrap tightly enough that the bundles hold their shape during steaming, but leave a tiny bit of room for the contents to expand.
6. 6
   steam · ~180 min

   Steam the lau lau until silky and tender.

   1.Fill the steamer pot with water to just below the steamer basket level and bring to a rolling boil.

   2.Place the lau lau bundles in the steamer basket in a single layer, seam side down.

   3.Cover and steam over medium heat for 3 hours, checking the water level occasionally and topping up with boiling water as needed.

   TIPKeep the water at a steady, gentle boil — too vigorous and the bundles could unravel; too low and they won't cook through.
7. 7
   boil · ~20 min

   Cook the rice and macaroni.

   1.Rinse the rice in a few changes of water until the water runs clear, then drain.

   2.Cook the rice with 2½ cups of water in a rice cooker or covered pot until tender and fluffy, about 18–20 minutes.

   3.Meanwhile, bring a large pot of water to a boil and cook the elbow macaroni until very tender, about 10–12 minutes. Drain and rinse under cold water to stop cooking.

   TIPOvercook the macaroni slightly for that classic Hawaiian mac salad texture — the pasta should be soft, not al dente.
8. 8
   mix · ~10 min

   Make the mac salad dressing and fold together.

   1.In a large mixing bowl, whisk together the mayonnaise, milk, sugar, and a pinch each of salt and pepper until smooth.

   2.Add the finely grated carrot, grated onion, and minced celery to the dressing.

   3.Fold in the cooled macaroni and mix gently until every piece is coated.

   4.Cover and refrigerate for at least 30 minutes to let the flavors meld.
9. 9
   assemble · ~5 min

   Plate the mixed plate.

   1.Warm the shredded kalua pork gently if it has cooled, keeping it moist with its juices.

   2.Open the lau lau bundles by snipping the twine and peeling back the outer wrap — the inner taro leaves are edible.

   3.Scoop a generous mound of steamed white rice onto one side of each plate.

   4.Add a large scoop of mac salad next to the rice, then arrange the hot kalua pork and a lau lau bundle on the remaining space.

   TIPFor an extra touch, drizzle a little of the kalua pork pan juices over the rice — it carries that smoky, savory flavor into every bite.

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