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Easy Pan Lau Lau

Featured in the Honolulu Star-Advertiser on April 25, 2012.

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Ingredients:

Easy Pan Lau Lau

  • 3 pounds lean pork butt, cut into bite-sized pieces
  • 1 pound salted butterfish, soaked and rinsed, cut into bite-sized pieces
  • 2 teaspoons liquid smoke
  • 4 pounds luau (taro) leaves, stems removed and washed
  • 6 to 8 ti leaves, stems removed and washed

Directions:

  1. Preheat oven to 350°F.
  2. Line a 17" x 11" x 2" pan with foil.
  3. In a large bowl, mix pork and fish with liquid smoke.
  4. Lay half the ti leaves in pan, then half of the luau leaves.
  5. Arrange pork mixture evenly on luau leaves; lay the remaining luau leaves on top of pork mixture, then the ti leaves.
  6. Cover pan tightly with foil.
  7. Bake for 3 hours.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
530 calories, 40 g fat, 13 g saturated fat, 170 mg cholesterol, greater than 200 mg sodium, 7 g carbohydrate, 4 g fiber, 3 g sugar, 36 g protein

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