lau lau recipe
The Best lau lau recipe
What I love most about this recipe is how balanced it is. The taro leaves are packed with fiber and vitamins, and the pork provides protein without being too heavy. Plus, steaming keeps everything light and healthy, so I don’t feel guilty about serving it often. It’s also a great way to get my family to eat more greens since the leaves soften into the meat and take on this rich, savory flavor. Whether I’m making it for a casual dinner or a potluck, lau lau always gets rave reviews, and I love that it brings a little taste of Hawaii to our table.
Traditional Hawaiian Lau Lau
Lau lau is a classic Hawaiian dish featuring tender pork and butterfish wrapped in taro leaves and steamed to perfection. This comforting meal is rich in flavor and deeply rooted in Hawaiian culture.
🥘Ingredients
- 1 lb pork shoulder, cut into chunks
- 1 lb butterfish or salmon, cut into chunks
- 1 tsp Hawaiian salt (or sea salt)
- 1 tsp black pepper
- 12 large taro leaves (luau leaves), stems removed
- 4 ti leaves (or banana leaves as substitute)
- Water for steaming
- 1 tbsp liquid smoke (optional, for extra flavor)
👨🍳Directions
-
1
Prepare the taro leaves by washing them thoroughly and removing the tough stems. Blanch the leaves in boiling water for 1-2 minutes to soften, then drain and set aside. -
2
Season the pork and butterfish with salt and pepper in a mixing bowl. Add liquid smoke if using. -
3
Lay out 3 taro leaves overlapping slightly to form a large square. Place a portion of the pork and butterfish in the center. -
4
Fold the taro leaves over the filling, tucking in the sides to form a neat bundle. Wrap the bundle with a ti leaf, securing it with kitchen twine. -
5
Repeat with the remaining ingredients to make 4 lau lau bundles. -
6
Fill a large pot with 2 inches of water and bring to a boil. Place the lau lau bundles in a steamer basket, cover, and steam for 3 hours, adding water as needed. -
7
Remove the lau lau from the steamer and let cool slightly. Unwrap and serve warm with steamed rice or poi.
🔧Equipment
- Large mixing bowl
- Steamer pot or large pot with steamer basket
- Kitchen twine or string
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Traditional Hawaiian Lau Lau Works
❓ Frequently Asked Questions About Hawaiian Lau Lau
1. What is lau lau and what does it traditionally consist of?
Lau lau is a traditional Hawaiian dish where pork (or sometimes fish) is wrapped in taro or luau (taro) leaves and steamed until tender. The filling typically includes pork butt or shoulder, sometimes combined with salted butterfish or other fatty fish. The leaves impart a unique earthy flavor to the meat as it cooks.
2. Can I make lau lau without taro leaves?
While taro (luau) leaves are traditional, they can be hard to find outside Hawaii. You can substitute with spinach or Swiss chard in a pinch, though the flavor won’t be identical. Some recipes use banana leaves as an outer wrapper for extra aroma, which are easier to find in Asian or Latin markets.
3. How long does it take to steam lau lau?
Steaming time depends on the size of your lau lau bundles. Typically, it takes 3 to 4 hours for the pork to become fork-tender. If using fish, reduce the time to 1.5 to 2 hours to avoid overcooking. Always check that the leaves are soft and the meat falls apart easily before serving.
4. Can lau lau be made ahead of time and reheated?
Yes! Lau lau tastes even better the next day as the flavors meld. Store cooked lau lau in the fridge for up to 3 days or freeze for up to 3 months. To reheat, steam for 20–30 minutes until warmed through, or microwave with a damp paper towel for 2–3 minutes.
5. What sides pair well with lau lau?
Lau lau is often served with classic Hawaiian sides like rice, macaroni salad, or poi (a taro-based paste). For a lighter option, try a fresh green salad or pickled vegetables. A side of shoyu (soy sauce) or chili pepper water is also common for dipping.