Pork Lau Lau

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.

    Start 90-minute timer
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.