🫙 From the Spice Rack
Laulau
1/3 lb Butterfish or salmon 1 lb Pork butt (brisket o.k) 16 Luau leaves (see substitute) 8 Ti leaves Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 p...
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Ingredients4 items
Ingredients
- 1/3lbbutterfish or salmon
- 1lbpork butt (brisket o.k)
- 16luau leaves (see substitute)
- 8ti leaves
Directions
- 1
1/3 lb Butterfish or salmon 1 lb Pork butt (brisket o.k) 16 Luau leaves (see substitute) 8 Ti leaves Cut fish into 4 pieces and soak in wate
- 2
Cut pork butt into 4 pieces
- 3
Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed
- 4
Wash and remove tough ribs from Ti leaves
- 5
Lay 2 ti leaves on cutting board
- 6
Place 4 luau leaves in center
- 7
Place a piece of pork and a piece of fish on luau leaves
- 8
Fold luau leaves over meat and fish to form a bundle