Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Luau (taro leaves); or fresh
1 1/4 lb Cut in 6 pieces
3/4 lb Salmon or butter fish; cut i
1 tb Rock salt
12 Ti leaves or aluminum foil
1 c Water

Recipe by: arielle#bonkers.taronga.com (Stephanie da Silva) Wash the
taro leaves thoroughly. Remove stem and fibrous part of veins by
pulling gently with the tip of a knife from the stem out to the edge
of the leaves. Place pork in bowl. Add salt. Work together. Arrange
5 leaves, the largest on the bottom. Place pork with fat side up.
Place fish on top of pork. Fold leaves over pork and fish to form a
bundle (puolo). Prepare each ti leaf by cutting partially through the
stiff rib and stripping it off. Place lau lau on the end of a ti leaf
and wrap tightly. Wrap another ti leaf around in the opposite
direction, thereby forming a flat package. Tie with string, or
fibrous part of ti leaves. Place in a steamer. As soon as water is
boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove
string before serving.

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