Ingredients Jump to Instructions ↓

  1. 1/3 lb Butterfish or salmon

  2. 1 lb Pork butt (brisket o.k)

  3. 16 Luau leaves (see substitute)

  4. 8 Ti leaves

Instructions Jump to Ingredients ↑

  1. Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. ** you may substitute 1 to 1 1/2 lb. spinach for luau leaves. Formatted by: Dorie Villarreal --


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