Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lau Lau
Pork shoulder and butterfish bundled in layers of taro leaf and steamed until meltingly tender — earthy, rich, and deeply rooted in Native Hawaiian tradition.
Contains common allergens
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Instructions
8 steps- 1
Toss the pork shoulder with the Hawaiian sea salt and let it stand for 10 minutes while you prepare the leaves. If the butterfish is very salty, rinse it briefly and pat it dry.
- 2
Lay 4-5 luau leaves flat on a clean work surface for each bundle, overlapping them into a sturdy circle with the tender sides facing inward.
- 3
Place several pieces of salted pork and a small piece of butterfish in the center of each stack of luau leaves.
- 4
Fold the luau leaves tightly over the filling to make compact packets, fully enclosing the meat so the leaves steam tender around it.
- 5
Lay two prepared ti leaves in an X shape for each packet. Place the luau packet in the center, fold the ti leaves around it, and tie with kitchen twine. Ti leaves are for steaming and are not eaten.
- 6
Pour 2 cups water into a large pot and set a steamer basket above the water line. Arrange the bundles seam-side down with space for steam to circulate.
- 7
Cover tightly and steam over medium-low heat for 3 1/2 to 4 hours, adding boiling water as needed so the pot never runs dry. The long steaming time makes the pork tender and fully cooks the taro leaves.
- 8
Rest the bundles for 10 minutes, then serve hot. Let diners remove the ti leaves before eating the tender luau leaves and filling with poi or rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
46 g
Protein
0 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lau lau is one of the most ancient preparations in Native Hawaiian cuisine, a direct descendant of the cooking techniques used in the imu (underground oven). Pieces of pork and fish are wrapped in lu'au leaves (young taro leaves) then bundled in ti leaves and steamed or baked for several hours until everything melds together in a deeply savory, melting package. The taro leaves absorb and flavor the meat with an earthy, spinach-like richness while keeping everything moist, and the bundle is tied with string so it holds its shape through the long cook. Every element — the wrapping, the protein, the cooking method — has been used in Hawaii for over a thousand years.
Listahan note
This version substitutes lu'au leaves with frozen taro leaves or spinach if fresh Hawaiian taro leaf is unavailable, wrapping everything in foil when ti leaves are out of reach.
Technique cues
- Raw taro leaves must be cooked thoroughly — they contain oxalic acid crystals that cause throat irritation if undercooked; at least 2 hours of steaming is required to fully neutralize them.
- Layer the protein in the center of the leaves so the meat is fully enclosed with no gaps — any exposed surface will dry out rather than steam in its own juices.
- Do not salt heavily before wrapping; the taro leaves and pork release significant natural salinity during the long steam, and the finished bundle is often saltier than expected from the ingredients alone.
Kitchen flow
- Parallel prep
- Assemble all bundles before starting the steamer — once the steam is up, all bundles go in together and the cook time is completely hands-off.
- Make-ahead
- Lau lau is an excellent make-ahead dish; steam the day before and reheat bundles in their wrapping in a steamer for 15 to 20 minutes — the flavor actually deepens overnight.
- Leftover move
- Open leftover bundles and shred the contents over rice with a drizzle of the collected juices — it becomes a simple, deeply flavored rice bowl.
- Cleanup rhythm
- The bundles contain all the cooking drips; the steamer insert needs only a rinse. Cleanup for this dish is inversely proportional to how long it took to cook.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork shoulder (butterflied chunks)
main protein
Purpose: The fat content and connective tissue in pork shoulder breaks down over the long steam into meltingly tender, richly flavored meat.
Handling: Cut into 2-inch chunks and season lightly; arrange in the center of the leaf bundle with the fatty pieces on the outside to baste the leaner interior.
Adaptation: Chicken thighs work well with a shorter steaming time (about 90 minutes); salted butterfish (black cod) is the traditional fish pairing inside the bundle.
lu'au leaves (young taro leaves) or frozen taro leaves
cooking wrapper and flavor element
Purpose: The taro leaves provide an earthy, mineral flavor as they cook and act as a natural steam-packet that keeps the meat moist throughout the long cook.
Handling: If using fresh taro leaves, trim the tough stem and use only the leaf; frozen taro leaves can go in directly from frozen as the steam thaws them quickly.
Adaptation: Collard green leaves or large banana leaves approximate the wrapping function; collards add a mild bitterness that is not unpleasant.
ti leaves
outer wrapping and steam seal
Purpose: Ti leaves are larger and more fibrous than taro leaves, making them the ideal outer bundle wrapper that holds together under steam pressure and imparts a subtle herbal note.
Handling: Remove the center rib by folding the leaf in half lengthwise and pulling — this makes the leaf pliable enough to wrap and tie without splitting.
Adaptation: Heavy-duty foil wrapped tightly is the standard home substitute; it lacks the herbal note but creates an equally effective steam pocket.
salted butterfish (black cod) pieces
secondary protein and salt source
Purpose: Traditionally included alongside the pork, the salted fish adds oceanic savoriness and helps season the surrounding taro leaves and meat from the inside.
Handling: Rinse lightly to remove excess surface salt before bundling — the fish will continue releasing salt during steaming.
Adaptation: Salted cod (bacalao, soaked and rinsed) is a reasonable substitute; smoked salmon adds a different but complementary flavor.
Technique notes
- The steam time is not negotiable — undercooking by even 30 minutes leaves taro leaves with an unpleasant raw taste and irritating mouthfeel; 2 to 3 hours is the proper range depending on bundle size.
- Tie the bundle with kitchen string from the outside before placing in the steamer so it holds its compact shape; loose bundles allow steam to escape and cook unevenly.
- Open the bundle over a bowl at the table to catch all the accumulated cooking juices — they are intensely flavorful and should be poured directly over the meat and rice.
Ingredient swaps
- Pork-free direction
- Use chicken thighs and additional butterfish or firm tofu for a non-pork bundle; reduce total steam time to 90 minutes for chicken.
- Weeknight shortcut
- Use an Instant Pot: stack the foil-wrapped bundles, add 1 cup of water, and cook at high pressure for 45 minutes with a 15-minute natural release — close in quality to the traditional steam.
Serve alongside
- Poi
- Steamed white rice
- Lomi lomi salmon
- Chilled tropical fruit punch
- Still water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store unopened bundles in the refrigerator for up to 3 days; the wrapping keeps everything moist and the flavors continue to deepen.
- Freeze individual bundles still wrapped for up to 2 months; thaw overnight in the refrigerator and steam to reheat.
Equipment
- Large steamer pot or bamboo steamer (wide enough for multiple bundles)
- Kitchen string for tying bundles
- Tongs for handling hot bundles
Make this household-aware
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