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Lau Lau Recipe: Traditional Hawaiian Dish Made Simple

Lau lau is a beloved Hawaiian comfort food made by wrapping pork and fish in taro (luau) leaves and steaming until tender and flavorful.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs pork belly, cut into chunks
  • 1 lb pork butt (shoulder), cut into chunks
  • ½ lb salted butterfish (black cod), cubed
  • 12 leaves luau (taro), washed and trimmed
  • 1 lb ti leaves (or banana leaves / foil substitute)
  • 1–2 tsp Hawaiian sea salt (Alaea salt preferred)
Optional
  • ½ lb Okinawan sweet potatoes, cubed
  • 1 cup carrots, diced

Equipment

  • Large pot with steamer rack (or alternative: Instant Pot / slow cooker)
  • Knife and cutting board
  • Mixing bowl
  • Kitchen twine (optional)
  • Tongs
  • Aluminum foil (if no ti leaves available)

Method
 

  1. Step 1: Prepare the Leaves:
    Wash luau leaves thoroughly and trim stems. Cut stems into small pieces and set aside. Wash ti leaves and remove the thick center vein to make them flexible.

  2. Step 2: Prepare the Filling:

    In a bowl, combine pork belly, pork butt, and butterfish. Sprinkle evenly with Hawaiian sea salt. Add optional vegetables if using.
  3. Step 3: Assemble the Bundles:
    Stack 3–5 luau leaves (largest at bottom). Place a portion of meat mixture in the center. Fold leaves tightly around the filling. Place bundle onto 2 ti leaves arranged in a cross. Wrap securely and tie with leaf stems or twine.

  4. Step 4: Cook the Lau Lau

    Place bundles on a rack in a large pot with water below. Cover and steam for 3–4 hours. Check water levels periodically.
  5. Step 5: Serve
    Remove ti leaves (not edible). Serve hot with rice or poi.

Video

Notes

Cooking Tips

  • Use a mix of pork belly and shoulder for best flavor and moisture.
  • Ensure leaves are fully cooked to avoid bitterness or irritation.
  • Wrap bundles tightly to trap steam and juices.
  • Add a small piece of pork fat for extra richness.
  • If leaves are unavailable, foil works but reduces authenticity.