Pan Lau Lau with Okinawan Sweet Potatoes

Ingredients

• 1 pound lu`au leaves
• 1 pound Okinawan sweet potato
• 1.5 pound boneless pork butt
• 1 tablespoon Hawaiian salt
• 2 teaspoon liquid smoke

Optional Ingredients

• 4-6 ti leaves, stems removed (replaces parchment paper)
• 2 Kawamata tomatoes, small dice, for garnish
• 1/2 yellow or sweet onion, sliced, for garnish
• Chili pepper water, to taste

Directions

1. Preheat oven to 325F.
2. Wash lu`au leaves thoroughly, remove and cut stems into 1" pieces.
3. Wash and dry sweet potato, then cut into 1" thick slices.
4. Cut pork butt into large cubes (about 1.5" cubes).
5. Combine lu`au leaf stems, sweet potato, and pork into a large mixing bowl then season with Hawaiian salt and liquid smoke. Set aside.
6. Line a 9"x13" baking dish with half of the lu`au leaves (fold them to fit) then layer the pork mixture on top evenly.
7. Add 1 cup of water to the baking dish then layer the remaining lu`au leaves onto the pork evenly and ensure the leaves are tucked into the baking dish.
8. Cut a piece of parchment paper large enough to cover the baking dish then tightly wrap the dish with aluminum foil.
9. Insert pan into oven andbake at 325F for 3.5 hours.
10. To test for doneness, peel back foil and parchment paper carefully. The pork and lu`au leaves should be very tender with the leaves being a very dark green color.
11. Optional: Garnish with diced tomato, sliced onion, and a drizzle of chili pepper water and serve immediately.