| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Hawaiian | Hawaiian | 4 | Servings |
INGREDIENTS
| 1/3 | lb | Butterfish |
| 1 | lb | Pork butt |
| 16 | Luau leaves; (taro leaves)* | |
| 8 | Ti leaves | |
| 1 | Ma, y 1998 |
INSTRUCTIONS
*Luau leaves are leaves from the taro plant. They must be cooked 4 or more hours or they will leave a scratchy feeling in your throat. A good substitute for luau leaves is spinach. For this recipe, about a pound of spinach would work well, Fresh is best (well cleaned), but frozen is OK. Mary Cut fish into 4 pieces. Soak about 1 hour in water. Cut pork butt into 4 pieces. If using luau leaves, strip the stem and leaf veins. Wash ti leaves and remove ribs. For each laulau - on your work area, lay down two ti leaves and place 4 luau leaves on top. Put one piece of pork and a piece of fish on top of 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. Me ke aloha, Mary Recipe by: Momi Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
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