How to make lau lau: A Beginner's Guide to Creating a Delicious Polynesian Dish

Are you looking for a delicious and easy-to-make Hawaiian dish? If so, then you need to try lau lau. Lau lau is a traditional Hawaiian dish that is made with pork, fish, and taro leaves. It is a delicious and flavorful dish that is perfect for any occasion. In this article, we will show you How to make lau lau step-by-step, and provide you with some tips and variations on the classic recipe. So, whether you are a beginner or an experienced cook, read on to learn how to make this delicious Hawaiian dish at Tauhuichiban.

I. Prepare the Pork

One of the most beloved Hawaiian dishes, lau lau is a flavorful blend of pork, fish, and taro leaves. With its savory and satisfying taste, it's an essential delicacy not to be missed. To prepare the pork for this delectable dish, you'll need specific ingredients and follow a few simple steps.

II. Ingredients for the Pork:

• 1 pound boneless pork shoulder, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

III. Steps for Preparing the Pork:

• In a large bowl, combine the pork cubes, salt, black pepper, garlic powder, and onion powder. Toss to coat the pork evenly.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This will allow the flavors to permeate the meat.

IV. Prepare the Butterfish

Scaling and Filleting the Fish

• Rinse the butterfish under cold water and pat dry with paper towels.
• Using a sharp knife, make a shallow cut along the belly of the fish from head to tail.
• Carefully insert the knife into the cut and run it along the backbone, keeping the blade close to the bone.
• Once you reach the tail, gently bend the fish open and remove the other half of the fillet.
• Repeat the process with the other side of the fish.

Removing the Pin Bones (Optional)

• Using a pair of tweezers or needle-nose pliers, gently pull out any pin bones that you can see.
• Start at the head of the fish and work your way towards the tail.
• If you encounter any resistance, use the knife to carefully cut around the bone.

V. Prepare the Taro Leaves

Taro leaves are a key ingredient in lau lau, and they need to be prepared properly in order to ensure that the dish turns out well. The first step is to remove the stems from the leaves. This can be done by cutting them off with a knife or by simply tearing them off with your hands. Once the stems have been removed, the leaves should be washed thoroughly in cold water. This will help to remove any dirt or debris that may be on the leaves.

Once the leaves have been washed, they need to be blanched. This involves boiling them in water for a few minutes until they turn bright green. Blanching helps to soften the leaves and make them more pliable, which will make them easier to wrap around the filling. Once the leaves have been blanched, they should be removed from the water and drained on paper towels.

The prepared taro leaves can now be used to wrap the filling for lau lau. To do this, simply place a spoonful of filling in the center of a taro leaf and then fold the leaf around the filling, securing it with a toothpick or string. The wrapped lau lau can then be steamed or baked until cooked through.

Here are some additional tips for preparing taro leaves for lau lau:

• If you are using fresh taro leaves, be sure to choose leaves that are young and tender. Older leaves will be tougher and more difficult to work with.
• If you are using frozen taro leaves, be sure to thaw them completely before using them. Frozen leaves that are not thawed properly will be difficult to wrap and may tear.
• Do not overcook the taro leaves when blanching them. Overcooked leaves will be mushy and difficult to work with.

With these tips in mind, you can easily prepare taro leaves for lau lau and enjoy this delicious Hawaiian dish.

VI. Assemble and Cook the Lau Lau

Wrap the Lau Lau

Once the pork, fish, and taro leaves are prepared, it's time to assemble the lau lau. Place a taro leaf on a flat surface, and spoon about 1/2 cup of the pork mixture into the center of the leaf. Top with a piece of fish, and then fold the taro leaf around the filling, securing it with toothpicks. Repeat with the remaining ingredients.

Once all of the lau lau are assembled, place them in a steamer basket over a pot of boiling water. Steam for about 2 hours, or until the pork and fish are cooked through. Serve hot with your favorite dipping sauce.

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Tips for Making Lau Lau

Here are a few tips for making lau lau:

• Use fresh taro leaves for the best flavor and texture.
• If you can't find fresh taro leaves, you can use frozen taro leaves. Just be sure to thaw them before using.
• Don't overfill the taro leaves, or they will be difficult to fold and secure.
• Steam the lau lau for at least 2 hours, or until the pork and fish are cooked through.
• Serve the lau lau hot with your favorite dipping sauce.

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VII. Conclusion

Congratulations! You have now successfully made lau lau. This delicious and easy-to-make dish is perfect for any occasion. We hope you enjoy it as much as we do. If you have any questions, please feel free to leave a comment below. Mahalo!