Laulau

Directions

1. 1
   Cut pork butt and butterfish into 8 pieces and salt it generously.
2. 2
   Wash taro leaves. Remove stem and large vein from each leaf.
3. 3
   Wrap one piece of meat into 2 to 3 taro leaves. Arrange 3 ti leaves on table, crossing each leaf and making a circle.
4. 4
   Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leaf end up, and tie together tightly with string.
5. 5
   Cut excess ti leaf stalks.
6. 6
   Arrange on a rack of a large steam pot with a tight fitting cover.
7. 7
   Add water and steam for 4 hours.
8. 8
   Yields 8 servings.