Mini Laulaus
- 2 lb luau (Hawaiian taro) leaves
- 4 large ti leaves
- 2 lb oven-ready cured pork*
- 30-inch length of heavy-duty foil
Mini Laulaus
Demonstrated by: Sachie Fukuda.
Island-Style Recipes on April 1, 2002.
Ingredients:
Directions:
- Wash luau and ti leaves; remove stems and fibrous parts of the veins.
- Cut pork into 1-inch cubes.
- Place 2 ti leaves side by side in center of foil.
- Place remaining 2 ti leaves crosswise over others.
- Place a piece of pork in the center of each luau leaf; wrap tightly.
- Place bundles close to each other on ti leaves.
- Fold ti leaves over bundles; seal foil tightly.
- Steam over boiling water for 3 to 4 hours, adding more water as needed.
- To bake, place foil package in a baking pan with 3 cups water; bake in electric oven at 350°F for 3 hours.
Makes 45 to 50 mini laulaus.
*To cure pork, dissolve 1/4 cup salt and 1/4 cup brown sugar in 3 cups water. Cut pork butt into 1-inch cubes. Add pork to brine and soak overnight in the refrigerator. Drain.
