January 1st, 2008
Lau Lau
The thing about lau lau is that most of us here on the mainland don’t have access to Ti leaves! This version uses spinach and it tastes very similar, but of course unless you have “the real thing” you will not quite match the taste. And don’t even think about doing these in a crockpot - talk about a mess.
Pair this up with some mac salad and you have a typical plate lunch from the islands - enjoy!
Ingredients:
- 2lbs pork.
- 2lbs salt salmon or butterfish
- 7-8 bundles of spinach
- corn husks
- salt
- sweet potatoes
Cut pork into small chunks about 2-3 inches square - you can also buy “city chicken” pork cuts at the grocery store which work nicely, just use more pieces. Cut the salmon in smaller chunks… I’ve never seen butterfish at my grocery yet, but I keep hoping 
Wrap one piece of pork and one of salmon in a thick pad of spinach (yum!). Wrap each package in corn husks. Tie at the tip. Place the laulau in a steamer, the bottom of which is covered with water. Put sweet potatoes around packages of laulau and steam 3-4 hours. Be sure water is always in steamer.