FreeFood Safety CriticalPacific IslandsHawaiianPorkSeafoodLow & SlowSmokedImu StylePork BellyFishButterfishLaulauTaro LeafTi LeafSea SaltMildAdvancedProShowpieceGluten-FreeDairy-FreeFood Safety Critical

Smoked Laulau

Name: Smoked Laulau
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 7 servings
Cuisine: pacific-hawaiian
Ingredients: — PER BUNDLE —; 0.333 lb pork belly and pork shoulder chunks; 1 piece salted butterfish or black cod; 10 leaves luau (taro) leaves, stems removed; 3 leaves ti leaves for the outer wrap; Hawaiian sea salt; — MAKES —; 7 bundles

Laulau is a Hawaiian treasure: pork and often butterfish bundled inside luau (taro) leaves and then ti leaves, traditionally steamed in the imu. The taro leaf cooks down into something silky and almost spinach-like. Building these parcels by hand and smoke-steaming them is fiddly, technique-heavy work that produces one of the most authentic plates on the whole site.

250°F6hServes 7Kiawe or guava

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Ingredients

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7servings

— PER BUNDLE —
— MAKES —

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

Sauce It

Chipotle Honey · Table Sauce Mango Habanero · Table Sauce Smoky Maple · Finishing Glaze

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