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Ingredients
- 1 lb Luau (taro leaves) or possibly fresh Spinach
- 1 1/4 lb Pork cut in 6 pcs
- 3/4 lb Salmon or possibly butter fish, cut In 6 pcs
- 1 Tbsp. Rock salt
- 12 x Ti leaves or possibly aluminum foil
- 1 c. Water
Directions
- Wash the taro leaves thoroughly. Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add in salt. Work together.
- Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork & fish to create a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib & stripping it off. Place lau lau on the end of a ti leaf & wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or possibly fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hrs. Remove string before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1346g | |
| Calories 1455 | |
| Calories from Fat 681 | 47% |
| Total Fat 75.59g | 94% |
| Saturated Fat 20.48g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 430mg | 143% |
| Sodium 667mg | 28% |
| Potassium 4919mg | 141% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 7.2g | 24% |
| Sugars 1.37g | 1% |
| Protein 175.22g | 280% |
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