Delicious Lau Lau Recipes: A Step-by-Step Guide to Hawaiian Comfort Food

Lau Lau, a traditional Hawaiian dish, is a flavorful and satisfying meal that embodies the spirit of Aloha. It consists of pork (traditionally kalua pig), salted butterfish (optional but highly recommended), and taro leaves, all wrapped together and steamed until tender. This unique cooking method infuses the ingredients with a subtle smoky flavor and creates a melt-in-your-mouth texture that is simply irresistible. While it may seem daunting to make at home, with the right guidance and ingredients, you can easily recreate this Hawaiian delicacy in your own kitchen.

This comprehensive guide will walk you through the entire process, from selecting the best ingredients to mastering the art of wrapping and steaming. We’ll explore different variations of Lau Lau, offering tips and tricks to customize the recipe to your liking. Whether you’re a seasoned cook or a complete beginner, you’ll be able to create a truly authentic and delicious Lau Lau that will transport you to the islands.

What is Lau Lau?

Before diving into the recipes, let’s understand what makes Lau Lau so special. Lau Lau is essentially a bundle of ingredients wrapped in layers of lu’au (taro) leaves and steamed. The taro leaves act as a natural wrapping, imparting a subtle earthy flavor to the pork and butterfish. The steaming process tenderizes the meat and infuses all the flavors together, resulting in a succulent and aromatic dish.

Traditionally, Lau Lau was cooked in an underground oven called an imu. Hot rocks were placed in the imu, and the wrapped Lau Lau was buried underneath layers of ti leaves and soil. The imu would then be covered, and the Lau Lau would steam for several hours. While this method is still used for special occasions, most home cooks now use a steamer or pressure cooker to achieve similar results.

Ingredients for Lau Lau

To make authentic Lau Lau, you’ll need the following ingredients:

* **Taro Leaves (Lu’au Leaves):** These are the essential component of Lau Lau. Look for fresh, vibrant green leaves that are free from blemishes or tears. You can find taro leaves at most Asian markets or specialty grocery stores. If you can’t find fresh leaves, you can use frozen taro leaves as a substitute, but the flavor and texture may not be quite the same. About 1-2 pounds are needed for about 6-8 lau lau.
* **Pork Shoulder (Kalua Pig Style):** Pork shoulder, also known as Boston butt, is the traditional cut of meat used for Lau Lau. It’s a relatively inexpensive cut of meat that is well-marbled with fat, which helps to keep it moist and tender during the long steaming process. You can also use pork belly for a richer flavor. About 3-4 pounds are needed.
* **Salted Butterfish (Black Cod):** Salted butterfish, also known as black cod or sablefish, adds a unique salty and savory flavor to Lau Lau. It’s an optional ingredient, but highly recommended for a truly authentic taste. If you can’t find salted butterfish, you can substitute it with salted pork or omit it altogether. About 1 pound is needed.
* **Hawaiian Sea Salt (Alaea Salt):** Hawaiian sea salt, also known as Alaea salt, is a traditional ingredient used in many Hawaiian dishes. It’s a reddish-brown salt that gets its color from volcanic clay. Alaea salt adds a unique earthy flavor to Lau Lau. If you can’t find Hawaiian sea salt, you can substitute it with regular sea salt. About 2-3 tablespoons are needed.
* **Water:** For steaming.

Substitutions and Variations

* **Protein:** While pork and salted butterfish are the traditional choices, you can experiment with other proteins such as chicken, beef, or even tofu for a vegetarian option. However, the flavor profile will be different from the traditional Lau Lau.
* **Leaves:** If you can’t find taro leaves, you can use spinach or kale as a substitute, but the flavor will be significantly different. These greens also don’t have the same structural integrity as taro leaves, so wrapping might be trickier.
* **Salt:** While Hawaiian sea salt is preferred, kosher salt or sea salt will work as a substitute.

Preparing the Ingredients

Before you start wrapping the Lau Lau, you’ll need to prepare the ingredients:

1. **Prepare the Taro Leaves:** Wash the taro leaves thoroughly under cold water. Remove the stems and any tough veins. If the leaves are very large, you can cut them in half. A key step here is to *not* eat the taro leaves raw as they contain calcium oxalate crystals, which are toxic and can cause a burning sensation in the mouth and throat. The cooking process breaks down these crystals, making the leaves safe to consume. Blanching the taro leaves can help further reduce this effect.
2. **Prepare the Pork:** Cut the pork shoulder into 2-inch cubes. Season the pork with Hawaiian sea salt.
3. **Prepare the Salted Butterfish:** Cut the salted butterfish into 1-inch pieces. If the butterfish is very salty, you can soak it in water for 30 minutes to remove some of the excess salt.

Wrapping Lau Lau: A Step-by-Step Guide

Wrapping Lau Lau is an art form that takes practice to master. Here’s a step-by-step guide to help you get started:

1. **Layer the Taro Leaves:** Place several taro leaves on a flat surface, overlapping them to create a base. The number of leaves will depend on the size of the leaves and the desired size of the Lau Lau. Aim for a base that’s about 8-10 inches in diameter. Consider using 4-6 leaves for the outer layer.
2. **Add the Filling:** Place a portion of the pork and salted butterfish in the center of the taro leaves. A good starting point is about ½ cup of pork and 2-3 pieces of salted butterfish. Adjust the amounts to your liking.
3. **Fold the Leaves:** Carefully fold the taro leaves over the filling, starting with the sides. Make sure to wrap the filling tightly to prevent it from falling apart during steaming. Consider an additional layer of taro leaves at this stage to ensure a secure wrap.
4. **Secure the Lau Lau:** Use ti leaves (if available) or butcher’s twine to tie the Lau Lau into a bundle. This will help to keep the Lau Lau intact during steaming. You can also use toothpicks to secure the leaves, but be careful not to poke yourself.
5. **Repeat:** Repeat the process until you’ve used all of the ingredients.

Steaming Lau Lau: Different Methods

There are several methods you can use to steam Lau Lau:

* **Steamer:** This is the most common method for home cooks. Fill a steamer with water and bring it to a boil. Place the Lau Lau in the steamer basket, making sure they are not overcrowded. Cover the steamer and steam for 3-4 hours, or until the pork is very tender. Check the water level periodically and add more water if needed.
* **Pressure Cooker:** A pressure cooker is a faster way to steam Lau Lau. Add about 1 cup of water to the pressure cooker. Place the Lau Lau on a trivet inside the pressure cooker. Close the lid and cook on high pressure for 60-75 minutes. Let the pressure release naturally.
* **Slow Cooker:** You can also use a slow cooker to cook Lau Lau. Place the Lau Lau in the slow cooker and add about 1 cup of water. Cook on low for 6-8 hours, or on high for 3-4 hours.
* **Oven:** While not traditional, Lau Lau can be cooked in the oven. Wrap each bundle tightly in foil. Place in a baking dish with about an inch of water. Bake at 325°F (160°C) for 3-4 hours, or until the pork is very tender.

Serving Lau Lau

Lau Lau is best served hot, straight from the steamer or pressure cooker. The taro leaves will be very soft and tender, and the pork will be melt-in-your-mouth. The flavor is rich, savory, and slightly salty. Traditional accompaniments include:

* **Poi:** Poi is a traditional Hawaiian dish made from pounded taro root. It has a slightly sour and starchy flavor that complements the richness of Lau Lau.
* **Rice:** Steamed white rice is a simple but essential side dish that helps to absorb the flavorful juices from the Lau Lau.
* **Macaroni Salad:** Hawaiian macaroni salad is a creamy and tangy salad made with macaroni, mayonnaise, celery, and other vegetables. It adds a refreshing contrast to the savory Lau Lau.
* **Lomi Salmon:** Lomi salmon is a salted salmon dish mixed with tomatoes and onions. It provides a salty and acidic counterpoint to the richness of Lau Lau.
* **Haupia:** For dessert, consider Haupia, a traditional Hawaiian coconut pudding.

Tips for Making the Best Lau Lau

* **Use Fresh Taro Leaves:** Fresh taro leaves will give you the best flavor and texture. If you can’t find fresh leaves, frozen leaves can be used, but they may not be as flavorful. Make sure to thaw them completely before using.
* **Don’t Overcrowd the Steamer:** If you’re using a steamer, make sure not to overcrowd the steamer basket. This will prevent the Lau Lau from cooking evenly.
* **Check the Water Level:** When steaming Lau Lau, check the water level periodically and add more water if needed. You don’t want the steamer to run dry.
* **Let the Lau Lau Rest:** After steaming, let the Lau Lau rest for a few minutes before opening. This will allow the flavors to meld together and prevent the Lau Lau from falling apart.
* **Season Generously:** Don’t be afraid to season the pork and butterfish generously with Hawaiian sea salt. This is what gives Lau Lau its signature salty flavor.
* **Adjust Cooking Time:** Cooking times can vary depending on the size of the Lau Lau and the cooking method you’re using. Check the pork for doneness and adjust the cooking time accordingly.

Lau Lau Recipe Variations

While the traditional Lau Lau recipe calls for pork and salted butterfish, there are many variations you can try:

* **Chicken Lau Lau:** Substitute the pork with chicken thighs for a lighter version of Lau Lau.
* **Beef Lau Lau:** Use beef chuck roast instead of pork shoulder for a richer and more flavorful Lau Lau.
* **Vegetarian Lau Lau:** Use tofu or other vegetables such as sweet potatoes, carrots, and zucchini for a vegetarian Lau Lau.
* **Seafood Lau Lau:** Add shrimp, scallops, or other seafood to the Lau Lau for a seafood twist.
* **Spicy Lau Lau:** Add chili peppers or other spices to the Lau Lau for a spicy kick.

Troubleshooting Lau Lau

Here are some common problems you might encounter when making Lau Lau and how to fix them:

* **Lau Lau is too salty:** If the Lau Lau is too salty, it’s likely due to the salted butterfish. Soak the butterfish in water for a longer period of time to remove some of the salt. You can also use less salted butterfish.
* **Lau Lau is too bland:** If the Lau Lau is too bland, it’s likely because you didn’t season the pork and butterfish enough. Add more Hawaiian sea salt to the ingredients.
* **Lau Lau is falling apart:** If the Lau Lau is falling apart, it’s likely because you didn’t wrap it tightly enough. Make sure to use enough taro leaves and secure the Lau Lau with ti leaves or butcher’s twine.
* **Taro leaves are tough:** The taro leaves may be tough if they are not cooked long enough. Extend the steaming time until the leaves are tender. Selecting younger, smaller taro leaves also helps.
* **Pork is tough:** Ensure the pork is cooked long enough. Longer steaming times on low heat will break down the connective tissue making it tender.

Nutritional Information (Approximate, per serving)

* Calories: 400-600 (depending on ingredients and portion size)
* Protein: 30-40g
* Fat: 20-40g
* Carbohydrates: 10-20g

Note: This is an estimate and can vary significantly depending on the specific ingredients and portion sizes used.

Storing Lau Lau

Leftover Lau Lau can be stored in the refrigerator for up to 3 days. Reheat it by steaming it again or microwaving it. You can also freeze Lau Lau for up to 2 months. Thaw it completely before reheating.

A Taste of Hawaii at Home

Making Lau Lau at home is a rewarding experience that allows you to connect with Hawaiian culture and cuisine. With a little practice and patience, you can master this traditional dish and enjoy the delicious flavors of the islands in your own kitchen. Don’t be afraid to experiment with different variations and customize the recipe to your liking. Aloha!

Detailed Lau Lau Recipe

This recipe is for 6-8 servings.

**Ingredients:**

* 1.5-2 lbs fresh taro leaves (lu’au leaves), or frozen, thawed
* 3 lbs pork shoulder, cut into 2-inch cubes
* 8 oz salted butterfish (black cod), cut into 1-inch pieces
* 2-3 tablespoons Hawaiian sea salt (alaea salt), or sea salt
* Water, for steaming
* Ti leaves or butcher’s twine, for tying (optional)

**Instructions:**

1. **Prepare the Taro Leaves:** If using fresh taro leaves, wash them thoroughly under cold water. Remove the stems and tough veins. If the leaves are very large, cut them in half. Blanch the taro leaves for 2-3 minutes to remove excess calcium oxalate.
2. **Prepare the Pork:** Cut the pork shoulder into 2-inch cubes. Season the pork with 1-1.5 tablespoons of Hawaiian sea salt.
3. **Prepare the Salted Butterfish:** Cut the salted butterfish into 1-inch pieces. If very salty, soak in water for 30 minutes, then drain. Salt it with 0.5-1 tablespoon of Hawaiian sea salt.
4. **Assemble the Lau Lau:** On a flat surface, arrange 4-6 taro leaves, overlapping them to create an 8-10 inch base. Place about 1/2 cup of pork and 2-3 pieces of salted butterfish in the center.
5. **Wrap the Lau Lau:** Carefully fold the taro leaves over the filling, starting with the sides. Ensure the filling is tightly wrapped. You may add another 2-3 taro leaves at this stage as a final layer.
6. **Secure the Lau Lau:** Tie each Lau Lau with ti leaves or butcher’s twine to keep it together during cooking. (Optional)
7. **Steam the Lau Lau:**
* *Steamer:* Fill a steamer with water and bring to a boil. Place the Lau Lau in the steamer basket, ensuring they aren’t overcrowded. Cover and steam for 3-4 hours, checking the water level and adding more if needed.
* *Pressure Cooker:* Add 1 cup of water to the pressure cooker. Place the Lau Lau on a trivet inside. Cook on high pressure for 60-75 minutes, then allow the pressure to release naturally.
* *Slow Cooker:* Place the Lau Lau in the slow cooker with 1 cup of water. Cook on low for 6-8 hours, or on high for 3-4 hours.
* *Oven:* Wrap each Lau Lau tightly in foil. Place in a baking dish with 1 inch of water. Bake at 325°F (160°C) for 3-4 hours.
8. **Rest and Serve:** Once cooked, let the Lau Lau rest for 10-15 minutes before opening. Serve hot with poi, rice, macaroni salad, and lomi salmon.

**Enjoy your homemade Lau Lau!**