How to Make Traditional Hawaiian Lau Lau
Learn how to make Lau Lau with the instant pot or the traditional steamer. Lau lau may look like a green mess but the flavors from the luau leaves and pork will make you want to eat more. Lau lau is a Hawaiian dish that is found at any luaus or local restaurant. Prepping lau lau can also easily be turned into a fun family activity.
Ingredients:
2 lb pork butt
1 lb pork belly
½ butter fish
Hawaiian salt
Ti leaves or foil
Luau leaves (kalo leaves) or collard green or spinach
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Hawaii Local Style Lau Lau
Follow my grandparents as they teach our family how to make lau lau!
Recipe (makes 30 lau laus)
9 1/2 lb. Pork Butt
150 Taro leaves
60 Ti-leaves
Hawaiian salt (to taste)
Specialty Laulau:
Salmon
Shiitake mushroom
Carrots
Onion
Mayonnaise
Thank you to the Taira, Nakamoto, and Tamamoto families for helping shoot parts of this video!
**Shot with the Iphone5, Iphone4S, and Ipad2**
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Cari
HAWAIIAN FOOD - Laulau Recipe *EASY* #short #hawaiian #laulau #hawaiianfood
2 bags Kalo (taro) leaves 1-2lbs each
1/4 cup hawaiian salt
2 uala (sweet potato) bite size
3-4 lbs pork shoulder/butt bite size
1.4 lbs pork fat (I used fatty pork belly) bite size
Layer a few kalo leaves (a few small or 1 big and a small) put a few pieces of pork shoulder and 1 piece of fat, 1 piece uala, sprinkle hawaiian salt and 6-8 pieces of the hā (stem). Roll laulau up tight and then roll it tight in the foil.
Pressure cook for 2 hours or until laulau leaves are cooked all the way through & fat is melting. or steam for 3-4 hours. make sure the leaves are cooked thoroughly or youll end up with itchy throat/tongue.
Lau Lau Recipe: Hawaiian Pork and Taro Packets (laulau)
Laulau is an insanely delicious Hawaiian food made from pork, black cod and taro leaves. They are wrapped in ti leaves and steamed until tender. When I was in Hawaii, this was one of my favorite foods.This is an awesome recipe with simple preparation and a fun presentation. Broke da mouth dis one! Thanks for watching.
Recipe link:
Music by The Telepathic Butterflies
How to Make Sunny Anderson's Pork Laulau
Food Network's very own Sunny Anderson joins David Venable in the kitchen to share her Pork Laulau recipe from her newest cookbook. This low and slow recipe is a national favorite from the island of Hawaii and is an easy, fun dish to create. For more tips & recipes:
Hello Foodies! We are joined in the kitchen today by none other than Sunny Anderson. You know her and love her on Cooking for Real on the Food Network and we are thrilled to have you in our kitchen! I am so excited to cook with you today and I am even more excited to learn about this dish from your cookbook. This is called Laulau. It's something that Americans in Hawaii know about a lot. It's a national dish there. It's Polynesian. To me, when you think about it, it's just pork & greens. The way I came up with this recipe is, I was in Hawaii on a business trip and I wanted some real good local food. I went to Super Jays and she made laulau for us on the big island in Hawaii. Since then, I've recreated it in my kitchen. The main thing that's in laulau, or around it, is taro leaves. Now taro leaves are usually farmed in really swampy areas. Really hard to harvest & really hard to get in the United States. So I thought, why not use collard greens? Because all I'm doing is wrapping taro leaves around pork shoulder. We've all heard of pork & greens in the south. So what you do is you take some greens, and I've just blanched these in some boiling water, and then immediately dunk them into an ice bath so they get nice & chilled & still retain their color. But they're still pliable. I'm going to show you how to make this rub that's going to go onto our pork shoulder. It's pork shoulder, no bone. Cut it down into big chunks, like the size of your fists. Then the rub is nutmeg, oregano, onion, garlic powder, crushed red pepper flake, cumin & a little bit of salt. In Hawaii, it's much saltier, but I wanted to make it for the pallet of us up here. Now we're going to take our little chunks of pork & just rub them all over. Look how simple this is. Very familiar ingredients to make Polynesian food, which is what they do in Hawaii very well. What you want to do is make more than one layer of leaf around your pork. Don't be afraid to bend and move. With the 1st piece, put it right in the center. Think about wrapping a gift. So obviously it's good to get a big leaf? Yes, but I've even used the small ones on the seam side. I like to do about 3 or 4 for coverage. Now, usually, they'll do this in a big pot, but I love to put this into a casserole dish in the oven & braise it. Cover it up really tight. The thing about pork shoulder is slow & low is the way to go. Pork shoulder is like pork butt. This is what we're getting all this shredded pulled pork from. It needs moisture and slow & low heat in order to develop all of that. When you pack this into your casserole dish, you want to make sure that they're tightly seated next to each other right? Yes, I usually like to do this in 8x8 or something like that. Make them really, really tight. It's ok if they have some space, but when they're right up next to each other, it creates more steam. So right over the top, pour some chicken stock. If you don't have chicken stock, you can use beef stock, vegetable stock, no stock or water. If you ever have a recipe that has water in it & you want to add a little bit more flavor, just put stock. It's an easy substitution. So only about half way? Don't cover it completely? Yep, only about half way. Don't cover it. Then tightly cover with aluminum foil so it can create that steam. The oven is 225 degrees. Oh, so it's a slow braise. Super slow braise. About 2 -- 3 hours. At about the 2 hour mark, I take my fork & jiggle it & you can tell if the meat is pulled. This is good for a slow cooker too? It would be perfect for that! Ok so, when we get into this, is this going to be sort of like pulled pork? This is going to be just like pulled pork. You mentioned this would make a nice little slow cooker dish. How long would you cook this in a slow cooker? Ok, so in a slow cooker, I put this on low & probably check it at about an hour & a half. If you're using a rice cooker, you put it on warm, not to cook the rice, but to keep it warm. I'd leave it in there for about the same as you would the oven. But if you have a really good slow cooker, put it on low or medium, you could cut down the cook time to about an hour & a half or 2. But slow and low is the way to go. You really capture all those flavors. I love this idea of wrapping the food in the greens. It's not just a wrap. It's also part of the meal. It also helps it become shredded pork. It does need to be encased so it can steam itself. It is just fantastic! If you're looking for more great recipe ideas from Sunny Anderson, look no further than Cooking for Real on the Food Network! If you're looking for a lot of fun on QVC with In the Kitchen with David, you'll find me here every Wednesday & Sunday on QVC.