Lau lau has been a family recipe for years. It’s traditionally a Hawaiian dish and a very popular one, at that. You can ask anyone in Hawaii or of Hawaiian descent and they’ll tell you how absolutely delicious it is. Here’s the recipe we used and it’s how my mom taught me how to make it.
Lau Lau Recipe
- 1 lb pork belly or butt, cut into cubes
- ¼ lb salted butter fish, cut into cubes
- 1 lb boneless, skinless chicken thighs
- One package of baby spinach
- Hawaiian Sea Salt (if you don’t have this, just use rock salt and eyeball it. You don’t need an exact measurement, just don’t go crazy with it!)
- 6 Large ti leaves (you might have to use tin foil. If you’re not in Hawaii, you probably won’t have ti leaves available to you
- Toothpicks to seal ti leaves (just roll tin foil at the top if you’re not using ti leaves)
- If you’re using ti leaves, wash them and remove the stems and rough parts of the veins. This is what you’ll wrap each piece of meat in
- Each bundle should have 1 piece of chicken, fish and pork.
- Wrap all 3 pieces of meat and a handful of spinach in tinfoil, wrapping at the top to seal everything in.
- Place Lau Laus in a steamer on low heat for 6 hours or until done.
This traditional dish is served at Lu’aus all the time. And is a popular treat in our family household. These will be made at least 4 times a month because they’re great meals to prep and easy to make. They also freeze well, so you can make a decent batch ahead of time without having to worry if they’ll keep well in the freezer. Just take them out and place in the steamer for a half hour to an hour.