Māla, Atelier & Friends
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.