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!
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!