Smoked Laulau
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.
Ingredients
- — PER BUNDLE —
- 0.3 lbpork belly and pork shoulder chunks— per bundle
- 1 piecesalted butterfish or black cod— optional but traditional, per bundle
- 10 leavesluau (taro) leaves, stems removed— 8–12 per bundle
- 3 leavesti leaves for the outer wrap— 2–3 per bundle
- Hawaiian sea salt— to taste
- — MAKES —
- 7bundles— 6–8 bundles
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).
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