Easy Pan Lau Lau

User rating: 3 out of 5 stars (2) Reviews

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



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


  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


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.

I cooked this at one time for my anniversary and it came out delicious! Everyone who helped celebrate with us couldn't stop talking about it. Thank you.

by Linda Kekahuna on 9/29/2022

We had left over Lau Lau ingredients so I decided to make this oven Lau Lau. The leaves came out dry because there isn't any liquid added to create stem. Disappointing.

by ANONYMOUS on 1/31/2021