Hawaiian Laulau Pork Plate
Hawaiian traditional luau dish reading seasoned pork shoulder and butterfish wrapped in taro leaves and steamed until silky, plated over Hawaiian sticky rice with lomi-lomi tomato salmon salad on the side for the Big Island weekend feast plate of deep authentic Pacific tradition.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g salted salmon in cold water 20 minutes, drain, pat dry. Cube 480g pork shoulder into 3cm pieces, 160g butterfish into 2cm pieces. Wash 120g taro leaves thoroughly with gloves. Dice 400g tomatoes, finely chop 80g Maui onion and 40g scallions. Halve 2 limes.
Build 1
Toss pork cubes with 2 tbsp Hawaiian sea salt, 2 tsp brown sugar, 0.5 tsp black pepper. Toss butterfish separately with 0.5 tsp fine sea salt.
Wrap
Lay 3 taro leaves overlapping to form a wide base for first laulau parcel. Pile half the seasoned pork in center, lay half the butterfish over pork. Fold leaves up and over filling tightly. Wrap again with 3 more taro leaves, tie with kitchen twine if needed. Repeat with remaining taro leaves, pork, and butterfish to create second parcel.
Steam
Set both laulau parcels in steamer basket over 480ml water. Cover tightly, steam over medium-low 60 minutes, topping water as needed, until pork pulls apart easily. While steaming, bring 180g rice and 400ml water to boil, drop to low, cover, cook 15 minutes until absorbed.
Build 2
Shred desalted salmon into flakes. Toss salmon with tomato, onion, half the scallion, juice from 1 lime, 0.5 tsp fine sea salt, 0.5 tsp black pepper.
Rest and plate
Unwrap both laulau parcels, discard outer taro leaves. Divide rice between two plates, set one unwrapped laulau to one side of each plate, spoon lomi salmon salad to the other, scatter remaining scallion, rest lime half on rim of each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.