Lau Lau by Rich Lum

Cooked in a 6qt IP on HP

Taro leaves..washed, stems removed and chopped into 2" pieces

Ti leaves, washed, spines removed

Hawaiian sea salt

pork shoulder cut into 1.5 to 2" chunks

butter fish cut into 1" pieces ( I've used other white fish)

2” piece of pork fat or pork belly

BL/SL chicken thighs cut into 1" pieces (Optional)

Stack 3 to 4 taro leaves

place 2 to 3 pieces of pork shoulder in the middle of the stack

Place 1 piece of Butterfish, Mahi Mahi next to the pork

Add the pork fat/ pork belly

Add a heaping tablespoon of chopped taro stems

Add a sprinkle of Hawaiian sea salt.

Form into a tight bundle then wrap with the Ti leaves as shown

www.facebook.com/richard.lum.9/videos/1433084040085101/

Put 1 cup of water in your pot, and the trivet

stack LauLau in the pot.

Close and seal the lid.

Manual 110 minutes Dryland taro ... 100 minutes for wetland taro........QR

Serve with poi, lomi salmon, kalua pig. Hawaiian Mac salad

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