Lau Lau
Tender pork and butterfish wrapped in taro leaves and steamed until silky. A Hawaiian classic that's comfort food at its finest.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 16 leaves Fresh taro leaves
- 1.5 pounds Pork shoulder, cut into 2-inch cubes
- ¾ pounds Salted butterfish, cut into 2-inch pieces
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 6 cups Water
Instructions
- 1
Rinse taro leaves thoroughly under cold water.
- 2
Pat taro leaves dry with paper towels.
- 3
Trim taro leaf stems, leaving the tender leaf portion intact.
- 4
Pat pork cubes dry with paper towels.
- 5
Pat butterfish pieces dry with paper towels.
- 6
Lay one taro leaf flat on a clean work surface.
- 7
Place one pork cube and one butterfish piece in the center.
- 8
Sprinkle salt and black pepper over the pork and fish.
- 9
Fold taro leaf edges toward center to wrap tightly.
- 10
Place wrapped bundle seam-side down in a second taro leaf.
- 11
Fold outer leaf edges toward center to create a package.
- 12
Repeat with remaining ingredients to make 8 bundles total.
- 13
Pour 6 cups water into a large pot and bring to a boil.
- 14
Place a steamer insert or metal rack inside the pot.
- 15
Arrange lau lau bundles seam-side down on the steamer.
- 16
Cover pot with a tight-fitting lid.
- 17
Steam for 45 minutes until pork is very tender.
- 18
Remove lau lau bundles from steamer with tongs.
- 19
Place on a serving platter and serve warm immediately.
Tools you’ll need
- Large pot with lid
- Steamer insert or metal rack
- Cutting board
- Chef's knife
- Paper towels
- Tongs
- Serving platter
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