Time to make and eat some Hawaiian lau lau
One of the most popular Hawaiian traditional dishes, lau lau is everyone’s favorite dish to eat on the islands. Basically, wrapped pork and butterfish in a luau leaf and steamed, what you get is moist, melt in your mouth goodness that everyone loves eating delicious lau lau. Check out the Hawaii lau lau recipes and information about this traditional Hawaiian dish that everyone on the island loves to eat.
What is Hawaiian lau lau?
An essential side dish in any Hawaiian traditional meal or it can also be a main dish, basically lau lau is a fatty pork with fish which is typically butter fish (black cod or any other soft and boneless thick fish) that is wrapped in taro leaf called lu’au and then steamed to perfection. It is then served with sweet potato, poi and lomi lomi salmon, kalua pork for a delicious meal. A good lau lau is juicy, flavorful and meaty with fish and pork combination.
History of lau lau
The Kalo (taro) plant is an essential plant in Hawaiian culture and every part of the plant is used for eating. Kalo in Hawaiian culture is Hawaiian origin stories the elder brother of man and both the root and leaves being central to the Hawaiian diet. The leaves of Lu’au (taro) are an essential part of the lau lau dish and is also full of antioxidants, healthy vitamins and minerals. The ti leaf is the outer leaf covering the Lu’au left and holds ceremonial and medicinal purpose and for the lau lau dish wraps all the filling and lu’au as a protective covering and helps in the steaming process. A lau lau dish is essential to any Luau gathering and served with other traditional Hawaiian dishes to complement the lau lau.
Did you know that lau lau is not really a type of dish but more of a form of cooking process that includes some fatty pork with fish along with some sweet potato wrapped in the lu’au leaf and then tied with the ti leaf and typically steamed in an imu pit. The lau lau are laid out on top of the banana leaves to be steamed and covered with another layer of banana leaf and then cooked for hours underground.
Today’s version is typically done in a rice cooker, instant pot, or pressure cooker. More health-conscious eaters might substitute chicken or turkey for the fatty fat that is typically used in lau lau dishes. Everyone seems to have their own preference for the type of meat or fish used as a filling in this dish.
Lu’au and ti leaves
The skin of the dish has a typical inner wrapping of Lu’au or taro leaf and the outer leaf is basically a ti leaf and both wrap around the filling and then later the ti leaf is disposed of the inner lu’au leaf is eaten along with the filling.
How to eat lau lau
It is pretty basic to just unwrap the string and ti leaf and discard both. The inner leaf and filling are eaten at once and a good helping of everything makes for a really delicious bite. Lau Lau needs to be served at the table fresh and hot so it matches the temperature of the rice and room temperature condiment dishes for a savory flavor mixed with hot and cold, fatty and solid taste and flavor.
Vegan lau lau
Instead of pork and fish you can substitute kalo bulb (taro), sweet potato and Ulu (breadfruit) and wrapped in the same lu’au leaf and ti leaf and steamed the same fashion.
Check out this easy-to-follow recipe ingredients list below
With just a few basic ingredients, you can make your own lau lau in no time. Just have to see if you can actually find all these ingredients in your own area.
In this recipe below large collard green leaves are used as a subsitute for the Taro Lua’au leaves and apparently it also tastes great.
Check out these other delicious Hawaiian inspired food topics
Are you hungry for some Hawaiian lau lau?
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