Servings: Serves 6 people
1 lb luau
12 ti leaves
1 1/4 lb pork
3/4 lb salted butterfish
1 tablespoon Hawaiian salt
Wash luau and ti leaves. Remove stem and fibrous part of the veins.
Cut the pork and fish into 6 pieces.
Place the pork in bowl, add salt, and work in thoroughly.
Arrange at least 5 luau leaves on the palm of your hand.
Place one piece of pork and one piece of fish on the leaves and fold to form a bundle.
Place laulau on the end of a ti leaf and wrap it tightly.
Wrap another ti leaf around in the opposite direction, forming a flat package.
Tie securely with a string.
Make the remaining laulaus.
Steam for 4-6 hours or steam in a pressure cooker for 1 hour.