| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Hawaii, Fish, Luau | 1 | Servings | |
INGREDIENTS
| 1/3 | lb | Butterfish or salmon |
| 1 | lb | Pork butt (brisket o.k) |
| 16 | Luau leaves (see substitute) | |
| 8 | Ti leaves |
INSTRUCTIONS
Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves. Formatted by: Dorie Villarreal From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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