Pork and Butterfish Lau Lau with Lu‘au Leaves

Quick Recipe Version (TL;DR)

• Yield: 8 servings (8 lau lau)
• Prep Time: 1 hour (includes 45 minutes soaking)
• Cook Time: 3 hours
• Total Time: 4 hours

Quick Ingredients

• 2 lb boneless pork shoulder, cut into 8 pieces (about 2 inches)
• 1 lb salted butterfish (salted black cod), cut into 8 pieces
• 32 large luʻau (taro) leaves, stems/midribs trimmed
• 16 ti leaves, softened (outer wrap; inedible)
• 2 tsp Hawaiian sea salt (or kosher salt)
• 1 tsp freshly ground black pepper
• Optional: 8 thin slices pork fat or bacon (about 2 oz total)
• For serving: 6 cups cooked rice, 2 cups poi, chili pepper water

Do This

• 1) Soak butterfish pieces in cold water 45 minutes; drain and pat dry.
• 2) Trim luʻau leaves; soften ti leaves by blanching 30 seconds and pat dry.
• 3) Season pork with 2 tsp salt and 1 tsp pepper.
• 4) Build each lau lau: stack 4 luʻau leaves; add pork, butterfish, optional fat; wrap tightly into a bundle.
• 5) Encapsulate with 2 ti leaves in a cross, tie securely with kitchen twine.
• 6) Steam over gently simmering water (205–210°F) for 3 hours, checking water level.
• 7) Rest 10 minutes; unwrap ti leaves; serve the tender luʻau-wrapped pork and fish with rice, poi, and a dab of chili water.

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Why You’ll Love This Recipe

• Authentic island comfort: succulent pork shoulder and buttery salted black cod, perfumed by luʻau and ti leaves.
• Hands-off cooking: once wrapped, the steamer does the work.
• Company-worthy presentation: dramatic unwrapping at the table releases irresistible aroma.
• Flexible: works in a stovetop steamer, pressure cooker, or low oven with simple swaps.

Grocery List

• Produce: 32 large luʻau (taro) leaves, 16 ti leaves (or banana leaves if subbing), garlic, ginger, fresh chiles (for chili pepper water)
• Dairy: None
• Pantry: Boneless pork shoulder, salted butterfish (salted black cod), Hawaiian sea salt, black pepper, rice, poi, rice vinegar (for chili pepper water), sugar

Full Ingredients

Lau Lau

• 2 lb boneless pork shoulder, cut into 8 equal pieces (about 2 inches each)
• 1 lb salted butterfish (salted black cod), cut into 8 pieces
• 32 large luʻau (taro) leaves, stems trimmed and thick midribs removed (use 4 leaves per bundle)
• 16 ti leaves, tips trimmed and central rib cut near the base; blanched to soften (outer wrap; inedible)
• 2 tsp Hawaiian sea salt (alaea preferred) or kosher salt
• 1 tsp freshly ground black pepper
• Optional richness: 8 thin slices pork fatback or bacon (about 2 oz total)

Chili Pepper Water (for serving; optional but classic)

• 1 cup water
• 1/2 cup rice vinegar (or apple cider vinegar)
• 2 Hawaiian chiles or bird’s eye chiles, thinly sliced
• 2 garlic cloves, lightly crushed
• 1 tsp sea salt
• 1 tsp sugar
• Optional: 4–5 thin coins of fresh ginger

To Serve

• 6 cups cooked medium-grain rice (from about 2 cups raw)
• 2 cups fresh poi (or to taste)

Step-by-Step Instructions

Step 1: Prepare leaves and equipment

Set up a large steamer pot with a rack and add enough water to sit just below the rack (about 1–1.5 inches). Begin heating to a gentle simmer. If you have a thermometer, aim for 205–210°F once steaming. Rinse luʻau leaves, trim stems, and cut out the thickest part of the midrib to help them fold without tearing. Rinse ti leaves. To soften ti leaves, blanch them in boiling water for 30 seconds, then pat dry. Note: ti leaves are inedible and used only as the outer wrap.

Step 2: Desalt the butterfish

Place the salted butterfish pieces in a bowl and cover with cold water. Soak for 45 minutes, changing the water once halfway through. Drain and pat dry. This keeps the finished lau lau pleasantly seasoned without being overly salty.

Step 3: Season the pork

Cut pork shoulder into 8 equal pieces. Toss with 2 teaspoons Hawaiian sea salt and 1 teaspoon black pepper until evenly seasoned. If using, cut 8 thin slices of pork fat or bacon to add richness to each bundle.

Step 4: Assemble each lau lau

For each bundle, lay 2 luʻau leaves on your work surface, shiny side down, stems toward you, overlapping to make a 10–12 inch square. Layer 2 more leaves on top, rotated 90 degrees. Place 1 piece pork in the center, top with 1 piece butterfish and 1 slice of pork fat (optional). Fold the bottom of the leaves up over the filling, then the sides in, and roll tightly into a snug packet about 3–4 inches across. Ensure there are no gaps; add an extra leaf if needed.

Step 5: Wrap with ti leaves and tie

Place 2 ti leaves in a cross. Set the luʻau packet in the center. Fold the horizontal leaf ends over the packet, then fold the vertical leaf ends up and over to fully encase it. Tie securely with kitchen twine (or strips of ti leaf) so steam cannot escape. Repeat to make 8 wrapped bundles.

Step 6: Steam low and slow

Line the steamer rack with a few spare ti or luʻau leaves to prevent sticking. Arrange bundles seam-side down. Cover tightly with the lid. Steam at a gentle simmer (target 205–210°F) for 3 hours. Check the water every 30–40 minutes and add hot water as needed to maintain the level. The lau lau are done when the luʻau leaves are silky-tender and the pork is fork-tender.

Step 7: Rest, unwrap, and serve

Turn off the heat and rest the bundles for 10 minutes. While resting, quickly make the chili pepper water by combining water, rice vinegar, sliced chiles, garlic, salt, sugar, and optional ginger in a jar; shake to dissolve. To serve, snip the twine, open the ti leaves (discard them), and reveal the luʻau-wrapped filling. Transfer each portion to a plate with a scoop of hot rice and a side of poi. Spoon a little chili pepper water over or serve it on the side.

Pro Tips

• Luʻau leaves must be fully cooked to become silky and lose their prickly bite. Keep the simmer gentle but steady for the full time.
• Control salt by soaking butterfish 45–60 minutes; taste a tiny flake after soaking if unsure.
• No ti leaves? Use banana leaves as the outer wrap and tie with kitchen twine. Do not eat the outer banana leaves.
• Freeze-and-thaw ti leaves to help soften if you cannot blanch; they’ll be more pliable and less likely to crack.
• Instant Pot option: 1 cup water in the pot, trivet in, bundles stacked, High Pressure 90 minutes, natural release 20 minutes.

Variations

• Oven-Style Lau Lau: Wrap as directed, then place bundles seam-side up in a covered Dutch oven with 1 inch hot water; bake at 325°F for 3 hours, checking water halfway.
• All-Fish Lau Lau: Use 1.5 lb salted butterfish and omit pork; add a small piece of pork fat or a pat of butter for richness.
• Greens Sub: If luʻau leaves are unavailable, use a double layer of blanched collard leaves around the filling, then banana/ti leaves outside for the steam aroma.

Storage & Make-Ahead

Cooked lau lau keep refrigerated, tightly wrapped, up to 4 days. Reheat by steaming 20–25 minutes from cold. For longer storage, freeze cooked bundles up to 2 months; steam from frozen 35–40 minutes. You can assemble uncooked bundles up to 24 hours ahead (refrigerated), then steam just before serving. Chili pepper water keeps 2 weeks refrigerated.

Nutrition (per serving)

Approximate values (one lau lau; without rice and poi): 480 calories; 34 g fat; 41 g protein; 3 g carbohydrates; 0 g fiber; 1,200–1,500 mg sodium (varies with butterfish and soak time). These are estimates.