This version of laulau is made with chicken,
pork, and butterfish, but some simpler versions
use only chicken, and some and substitute spinich for
luau leaves and banana leaves for ti leaves.
-30 luau leaves
-6 ti leaves
-1 pound pork, cut into 6 pieces
-1/4 pound salted butterfish, cut into 6 pieces
-6 pieces of boneless chicken
-1-1/2 teaspoons Hawaiian sea salt
-Toothpicks or rubber bands.
Wash both types of leaves and remove
stems and fibrous viens. Layer 5 luau
leaves and place on top once piece
of chicken, pork, and fish. Sprinkle
with 1/4 teaspoon salt. Wrap to form a
bundle, and place the bundle on one end
of a ti leaf. Wrap tightly and secure
with a toothpick or rubber band. Repeat
with the remaiing ingredients until you
have 6 bundles. Bring water to a boil
in a steamer. Steam lau lau over low
heat for 6 hours, or until meat is tender.