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.
Recipe - Foodland Farms Ala Moana
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)Instructions
- Divide luau leaves into 5 portions. That is how many leaves will be used per laulau.
- Take 2 ti leaves and place them on a flat surface in an X pattern.
- 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.
- Wrap the the lu’au leaves around the meat mixture into a tight bundle.
- Place the bundle in the center of the Ti leaves.
- Wrap the ti leaves around the lu’au leaf bundle.
- Using the stem end of one of the Ti leaves, cinch a knot around the top of the bundle, creating a little wrapped package.
- Finish with the other 4 laulau.
- 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.
- Place the laulau on the inverted oven proof dish.
- Bring the water to a boil and then lower to a simmer.
- Steam for 4 hours, checking the water level making sure the pot doesn’t go dry.
- Remove and serve.
45 minutes
Prep Time
240 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Local Luau Leaves, 16 Ounce
$5.49$0.34/oz
Not Available
Certified Angus Beef USDA Choice Short Ribs, 3 Pound
Member Price
$33.87 avg/ea was $44.97 avg/ea$11.29/lb
Sliced Pork Belly, Previously Frozen, 1 Pound
Member Price
$6.99 avg/ea was $7.99 avg/ea$6.99/lb
Butterfish Miso, 1 Pound
$31.99 avg/ea$31.99/lb
Okinawan Sweet Potato, Local, 0.5 Pound
Member Price
$1.25 avg/ea was $1.95 avg/ea$2.49/lb
Pacific Sea Salt, 32 Ounce
$5.39$0.17/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)Instructions
- Divide luau leaves into 5 portions. That is how many leaves will be used per laulau.
- Take 2 ti leaves and place them on a flat surface in an X pattern.
- 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.
- Wrap the the lu’au leaves around the meat mixture into a tight bundle.
- Place the bundle in the center of the Ti leaves.
- Wrap the ti leaves around the lu’au leaf bundle.
- Using the stem end of one of the Ti leaves, cinch a knot around the top of the bundle, creating a little wrapped package.
- Finish with the other 4 laulau.
- 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.
- Place the laulau on the inverted oven proof dish.
- Bring the water to a boil and then lower to a simmer.
- Steam for 4 hours, checking the water level making sure the pot doesn’t go dry.
- Remove and serve.