Ingredients Jump to Instructions ↓

  1. 1 1/4 lb pork butt, cut into large chunks

  2. 2 tablespoons Hawaiian or kosher salt

  3. 1 lb salted butterfish or salmon , soaked in cold water for 3 hours and drained (see note)

  4. 1 lb lu'au or fresh spinach leaves

  5. 12 ti leaves

Instructions Jump to Ingredients ↑

  1. Wash and drain lu'au and ti leaves , removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.

  2. Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

  3. Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).


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