Crock Pot Lau Lau

8 May

Another very popular dish in Hawaii is lau lau. There are a few variations with how people make them. Pork or chicken, with fish or without, with sweet potato or without …… these are the most common. My recipe is pork lau lau with butterfish. You can easily substitute with the ingredient of your choice. This recipe is really easy and delicious!

Ingredients :
3 bags luau (taro) leaves (spinach can be substituted if you don’t have access to luau leaves. It will change the flavor slightly but will still come out delicious.)
3 pounds boneless pork (cut into cubes of your desired size)
Butterfish (salmon can be substituted) cut into chunks *I used about ¾lbs. worth of butterfish*
Sea salt (to your liking)


Rinse leaves. If you are using luau leaves, cut the stems off of the leaves. This step is not necessary for spinach leaves.


Cook leaves in boiling water for 2-3 minutes. This will help to wilt the leaves so that they may easily fit into the crock pot. This will also help to ensure that the luau leaves are completely cook. (DO NOT EAT LUAU LEAVES RAW).


Layer crock pot with pork. Next, place fish over pork. (Fish is optional but I prefer my lau lau with fish.) Sprinkle a couple of pinches worth of sea salt over pork and fish. Layer wilted leaves on top to completely cover pork and fish. (If using sweet potatoes, scrub potatoes, cube potatoes into desired size and add to crock pot before placing leaves. Amount just depends on how much you would like to add. I would probably just use one large Okinawa sweet potato.)


Cover and cook on high for 1½ hours. Change heat to low and cook another 8½ hours. If you are using spinach leaves, just cook on low for the whole 10 hours. The top layer of the leaves will be dry. Spoon juice from pork (or chicken) over leaves to moisten them.


If desired, sprinkle more sea salt over lau lau. Spoon out lau lau, eat and ENJOY!


We always enjoy our lau lau with rice (always sticky rice). Hope you enjoy this recipe as much as my family does!



12 Responses to “Crock Pot Lau Lau”

  1. Cindy May 8, 2013 at 9:51 pm #

    Omg, that looks so good. I’m going to try to make this!

  2. kellie@foodtoglow June 2, 2013 at 8:34 am #

    Thanks for the insight into such a different cuisine! And thank you for following food to glow.

  3. 3sisters3kitchens June 2, 2013 at 2:08 pm #

    Thanks for visiting us!

  4. April Okano September 28, 2014 at 2:22 pm #

    Just made this recipe today. OMG! this is so delicious and worth the wait. I used collard green instead of luau leaves, in NJ. Thanks for posting this recipe. Here’s a link to my post. I have some pictures of my dish.

    • 3sisters3kitchens September 28, 2014 at 7:34 pm #

      Thanks for letting us know your alteration on the recipe. I’m so happy that you really enjoy the recipe! I’m glad that it came out well using collard greens and that you shared that with us. It’s always wonderful to hear back from others after they have tried a recipe that they enjoy. Even better, we love hearing about different variations that are done with the recipe. Thanks again April!
      Aloha! Trina

  5. Lei December 30, 2014 at 5:40 am #

    I am salivating just reading your post and so longing for laulau again. Definitely will try this once I assemble the ingredients.

  6. Anela Graves December 30, 2014 at 3:48 pm #

    Will you have to cook it longer if you add beef to it?

    • 3sisters3kitchens December 30, 2014 at 4:04 pm #

      Hi Anela! As long as you follow the same procedure of cutting the beef into cubes like you would the pork, the time should remain the same. Let us know how it turns out. Thanks for visiting our blog! -Trina

  7. NoVA Hawaiian boy December 13, 2015 at 6:03 pm #

    I have made a crockpot version using chard instead of spinach. Live in Virginia so luau leaves not available.

    • 3sisters3kitchens December 13, 2015 at 6:43 pm #

      Thank you so much for sharing your variation! We love hearing about different variations or substitutes. Along with chard, we’ve heard of people using kale, collard greens, or Swiss chard as a substitute for the luau leaves. So far all substitutes seem to offer great results. =)

  8. Flo Echevarria September 9, 2016 at 4:11 am #

    Where do you purchase the taro leaves?

  9. Harry K May 22, 2017 at 9:35 pm #

    For FB followers on mainland U.S., substituting spinach/collard greens makes for different tasting dish. If you have Asian market in your area, look for elephant ears or dasheen leaves, especially if you live in Southern U.S. Being born/raised in 808, luau leaves are NEVER in short supply!-lol. HMU & let know how it turns out…ALOHA

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