Pork Lau Lau

Ingredients

• 1 lb Pork belly (cubed)
• 1 lb Pork shoulder (cubed)
• 0.5 lb Alaskan cod (cubed; butterfish/black cod can be substituted)
• 12 Taro leaves (washed, stems removed; 2-3 leaves per bundle)
• Hawaiian salt (to taste)
• 1 cup Water (for steaming in Instant Pot)
• 2 cup White rice (cooked, for serving)
• Shoyu (for serving on rice)

Steps

1. 1

   Cube the pork belly and pork shoulder into bite-sized pieces that will fit into the taro leaves.

2. 2

   Cube the Alaskan cod (or butterfish) into similar bite-sized pieces and place all meats into a bowl.

3. 3

   Thoroughly wash the taro leaves and remove the stems from the base of each leaf.

4. 4

   Lay out 2 to 3 taro leaves overlapping each other to create a base for the filling.

5. 5

   Place a portion of pork fat, pork shoulder, and fish in the center of the leaves.

6. 6

   Season the meat generously with salt.

7. 7

   Fold the taro leaves tightly around the meat to create a bundle.

8. 8

   Place the leaf bundle onto a sheet of aluminum foil and wrap it securely to seal.

9. 9

   Add 1 cup of water to the bottom of an Instant Pot and place the wrapped lau lau inside on a trivet.

10. 10

    Set the Instant Pot to steam for 90 minutes.

11. 11

    While the lau lau is steaming, wash and cook your white rice.

12. 12

    Once the timer is up, carefully release the pressure and remove the lau lau bundles.

13. 13

    Serve the lau lau hot with white rice topped with shoyu.

Notes

Traditional lau lau often uses butterfish (black cod), but Alaskan cod is a suitable substitute. Ensure you wash the taro leaves thoroughly before use.

Nutrition per serving

• main
• Hawaiian
• pork
• seafood
• steamed
• Instant Pot
• dinner