Lau-Laus

Photo: flickr user hellochris

Ingredients

1 pound Luau (taro leaves) or fresh

Spinach

1 1/4 pounds Pork cut in 6 pieces

3/4 pound Salmon or butter fish

inch 6 pieces

1 tablespoon Rock salt

12 Ti leaves or aluminum foil

1 cup Water

Preparation

Wash the taro leaves thoroughly. Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together.

Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork & fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib & stripping it off. Place lau lau on the end of a ti leaf & wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before