Featured in the Honolulu Star-Advertiser on April 25, 2012.
Ingredients:
Easy Pan Lau Lau
Try this delicious recipe from the Electric Kitchen!
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:
Preheat oven to 350°F.
Line a 17" x 11" x 2" pan with foil.
In a large bowl, mix pork and fish with liquid smoke.
Lay half the ti leaves in pan, then half of the luau leaves.
Arrange pork mixture evenly on luau leaves; lay the remaining luau leaves on top of pork mixture, then the ti leaves.
Cover pan tightly with foil.
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
Review
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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.