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Pork Lau Lau
Pork Lau Lau
2025

Pork Lau Lau
Ingredients

2 lb pork butt, cut into 2–3" pieces
1 lb pork belly, cut into 2–3" pieces
Hawaiian sea salt, to taste
Luau leaves (taro, collard, or spinach)
Ti leaves (or aluminum foil)
Optional: sweet potato, fish

Steps

1. Prep Luau Leaves: Wash thoroughly, trim stems, peel fibrous parts, cut stems to 2–3".

2. Prep Ti Leaves: Wash, remove spine for flexibility. Foil works if ti leaves aren’t available.

3. Assemble Lau Lau: Layer 3–4 luau leaves. Place 2–3 pork pieces (plus optional fillings) in center. Sprinkle with Hawaiian salt. Fold leaves tightly into a bundle.

4. Wrap with Ti Leaves: Place ti leaves in a cross, put luau bundle in center. Fold leaves tightly around bundle. Optional: wrap in foil.

5. Cook: Steamer: Steam 3–4 hrs, water not touching bundles. Instant Pot: 1 cup water, rack, high pressure 90 min, natural release.

6. Serve: Carefully unwrap ti leaves. Serve with rice, poi, or lomi salmon.

Tip: Make ahead—flavors improve overnight.