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Laulaus (Hawaiian)


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.

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