Ono Nui Laulau
- 3 pounds luau leaves
- 18 ti leaves with stems (see note)
- 3 boneless, skinless chicken thighs
- 1 pound boneless beef chuck
- 1 pound boneless pork butt
- 1 pound salted butterfish
- 1 tablespoon Hawaiian salt
Ono Nui Laulau
Featured in the Honolulu Star-Advertiser on November 17, 2010.
Ingredients:
Directions:
- Wash luau leaves thoroughly, cut off stems and divide into 6 bundles.
- Wash ti leaves, splitting stems into halves.
- Cut chicken thighs into halves.
- Cut beef, pork and fish into 6 pieces each.
- Place one piece each of chicken, beef, pork, and fish on each stack of leaves to form 6 bundles.
- Add 1/2 teaspoon of the Hawaiian salt to each bundle.
- Cross 3 ti leaves to form a circle, place laulau in center, pull up ti leaves and tie ends securely with the split stems.
- Repeat until all laulau are made.
- Steam over boiling water for 4 to 6 hours or steam in a pressure cooker for 1 hour.
Makes 6 laulau.
Note: Aluminum foil can be used in place of ti leaves to wrap the laulau.
Approximate Nutrient Analysis per serving:
500 calories, 26 g fat, 8 g saturated fat, 160 mg cholesterol, greater than 2000 mg sodium, 9 g carbohydrate, 5 g fiber, 0 g sugar, 56 g protein
