FLOnline21_17024_FL-MI9RecipePhotos-UltimateLauLau.jpg
FLOnline21_17024_FL-MI9RecipePhotos-UltimateLauLau.jpg
Ultimate Laulau
Get ready to feast your eyes! Chef Keoni combines the delicious flavors of pork, beef, butterfish & sweet potato to make the Ultimate Laulau.
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Recipe - Kahala MKT.
FLOnline21_17024_FL-MI9RecipePhotos-UltimateLauLau.jpg
Ultimate Laulau
Prep Time45 Minutes
Servings5
Cook Time240 Minutes
Ingredients
2 Packages Luau Leaves
10 Ti Leaves
1 Pound Beef Boneless Shortrib
1 Pound Pork Belly
1 Pound Salted Butterfish
1 Medium Sweet Potatoes
Sea Salt, to taste
Directions

Ingredients

10
ti leaves (washed and ribs removed)
2 packages
lu'au (taro) leaves (washed and stems removed, peeled and cut into 2 in. sections)
1 pound
beef boneless shortribs or chuck or pork butt (cut into 2 in. chunks)
1 pound
pork belly (skin removed and cut into 1 in. chunks)
1 pound
salted butterfish (cut into 1 in. chunks)
2
medium sweet potatoes (washed and cut into chunks)
 
ala'e salt (as needed)

Instructions

  1. Divide luau leaves into 5 portions. That is how many leaves will be used per laulau.
  2. Take 2 ti leaves and place them on a flat surface in an X pattern.
  3. In one hand, stack 1 portion of luau leaves. In the center of the top leaf, place 1/5 of the pork butt, pork belly, butterfish and sweet potato in a mound. Sprinkle with a teasoon of alae salt.
  4. Wrap the the lu’au leaves around the meat mixture into a tight bundle.
  5. Place the bundle in the center of the Ti leaves.
  6. Wrap the ti leaves around the lu’au leaf bundle.
  7. Using the stem end of one of the Ti leaves, cinch a knot around the top of the bundle, creating a little wrapped package.
  8. Finish with the other 4 laulau.
  9. In a pot large enough to hold the 5 laulau, create a steamer. Place a 1 inch oven proof dish in the bottom, upside down and fill with 1 inch of water.
  10. Place the laulau on the inverted oven proof dish.
  11. Bring the water to a boil and then lower to a simmer.
  12. Steam for 4 hours, checking the water level making sure the pot doesn’t go dry.
  13. Remove and serve.
45 minutes
Prep Time
240 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
2 Packages Luau Leaves
an image
Local Luau Leaves, 16 Ounce
$5.29$0.33/oz
10 Ti Leaves
Not Available
1 Pound Beef Boneless Shortrib
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Certified Angus Beef USDA Choice Short Ribs, 3 Pound
Price with Maika`i card
$38.97 avg/ea was $44.97 avg/ea$12.99/lb
1 Pound Pork Belly
Not Available
1 Pound Salted Butterfish
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Butterfish Miso, 1 Pound
Price with Maika`i card
$19.99 avg/ea was $31.99 avg/ea$19.99/lb
1 Medium Sweet Potatoes
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Sweet Potato, 0.33 Pound
$2.99/lb$2.99/lb
Sea Salt, to taste
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Pacific Sea Salt, 32 Ounce
$3.49$0.11/oz

Directions

Ingredients

10
ti leaves (washed and ribs removed)
2 packages
lu'au (taro) leaves (washed and stems removed, peeled and cut into 2 in. sections)
1 pound
beef boneless shortribs or chuck or pork butt (cut into 2 in. chunks)
1 pound
pork belly (skin removed and cut into 1 in. chunks)
1 pound
salted butterfish (cut into 1 in. chunks)
2
medium sweet potatoes (washed and cut into chunks)
 
ala'e salt (as needed)

Instructions

  1. Divide luau leaves into 5 portions. That is how many leaves will be used per laulau.
  2. Take 2 ti leaves and place them on a flat surface in an X pattern.
  3. In one hand, stack 1 portion of luau leaves. In the center of the top leaf, place 1/5 of the pork butt, pork belly, butterfish and sweet potato in a mound. Sprinkle with a teasoon of alae salt.
  4. Wrap the the lu’au leaves around the meat mixture into a tight bundle.
  5. Place the bundle in the center of the Ti leaves.
  6. Wrap the ti leaves around the lu’au leaf bundle.
  7. Using the stem end of one of the Ti leaves, cinch a knot around the top of the bundle, creating a little wrapped package.
  8. Finish with the other 4 laulau.
  9. In a pot large enough to hold the 5 laulau, create a steamer. Place a 1 inch oven proof dish in the bottom, upside down and fill with 1 inch of water.
  10. Place the laulau on the inverted oven proof dish.
  11. Bring the water to a boil and then lower to a simmer.
  12. Steam for 4 hours, checking the water level making sure the pot doesn’t go dry.
  13. Remove and serve.