Laulau

Directions

1. 1
   Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein.
2. 2
   Rub salt over pork chunks and divide into six parts.
3. 3
   Cut fish into small chunks and divide into 6 parts.
4. 4
   Place 6-8 lu'au at one end of ti leaf.
5. 5
   Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped.
6. 6
   Roll ti leaf up tightly.
7. 7
   Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string.
8. 8
   Repeat with the other five parts of pork and fish until you have six laulaus.
9. 9
   Steam 3-4 hours, making sure to add more water when needed.
10. 10
    Note: To make your own salted fish, rub 2 tbsp Hawaiian or kosher salt over 1 lb of fish fillets and let stand for 1 hour before using (no need to soak it in cold water afterwards).