Hawaiian Luau Delight

Ingredients

• 1 pound (450g) pork shoulder, cut into chunks 1 pound (450g) pork shoulder, cut into chunks
• 1 pound (450g) fish fillets (such as cod or mahi-mahi), cut into chunks 1 pound (450g) fish fillets (such as cod or mahi-mahi), cut into chunks
• 1 pound (450g) boneless chicken thighs, cut into chunks 1 pound (450g) boneless chicken thighs, cut into chunks
• 12 large taro leaves 12 large taro leaves
• 1 tablespoon sea salt 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the taro leaves and remove the tough stems.
2. 2.
   In a bowl, combine the sea salt, black pepper, minced garlic, minced ginger, soy sauce, and sesame oil.
3. 3.
   Place a taro leaf on a clean surface and add a piece of pork, fish, or chicken in the center.
4. 4.
   Spoon a tablespoon of the seasoning mixture over the meat.
5. 5.
   Fold the taro leaf over the meat, tucking in the sides to create a neat package.
6. 6.
   Repeat the process with the remaining taro leaves and meat.
7. 7.
   Place the wrapped bundles in a steamer basket and steam for 2 hours.
8. 8.
   Remove from the steamer and let them rest for a few minutes before unwrapping.
9. 9.
   Serve hot and enjoy the flavors of Hawaiian Luau Delight.

Treat your ingredients with care...

• Taro leaves — Make sure to remove the tough stems before using. If taro leaves are not available, you can substitute with spinach leaves or banana leaves for a similar wrapping effect.

Tips & Tricks

• For added flavor, marinate the meat in the seasoning mixture for a few hours before wrapping it in taro leaves.
• If you prefer a smokier taste, you can grill the wrapped bundles instead of steaming them.
• Serve with a side of poi, a traditional Hawaiian staple made from taro root, to complete the authentic experience.
• Leftover Laulau can be refrigerated and reheated for a delicious meal the next day.
• Experiment with different combinations of meat, such as pork and fish, or chicken and fish, to create your own unique variations.

Serving advice

Serve the Hawaiian Luau Delight hot, unwrapped from the taro leaves, and accompanied by a side of poi. Garnish with fresh herbs, such as cilantro or green onions, for a pop of color and added freshness.

Presentation advice

Arrange the unwrapped bundles on a platter, showcasing the vibrant green taro leaves and the succulent meat. Place a small bowl of poi in the center of the platter for dipping or spreading on the meat.