Pan Lau Lau with Okinawan Sweet Potatoes
Pan Lau Lau with Okinawan Sweet Potatoes
"This deconstructed version eliminates the need to tie or wrap the traditional way so you can enjoy your lau lau faster!" - Chef Galen Hironaka, Chef de Cuisine at Foodland Farms Ala Moana
Ingredients
- 1 pound Lu'au leaves
- 1 pound Okinawan sweet potato
- 1 1/2 pounds Boneless pork butt
- 1 tablespoon Hawaiian salt
- 2 teaspoons Liquid smoke
- 2 Kawamata tomatoes, optional
- 1/2 Yellow or sweet onion, optional
- Chili pepper water, to taste, optional
- 4 Ti leaves, stems removed, optional (replaces parchment paper)
Instructions
- Preheat oven to 325°F.
- Wash luʻau leaves thoroughly, remove and cut stems into 1” pieces.
- Wash and dry sweet potato, then cut into 1” thick slices.
- Cut pork butt into large cubes (about 1.5” cubes).
- Combine luʻau leaf stems, sweet potato, and pork into a large mixing bowl then season with Hawaiian salt and liquid smoke. Set Aside.
- Line a 9”x13” baking dish with half of the luʻau leaves (fold them to fit) then layer the pork mixture on top evenly.
- Add 1 cup of water to the baking dish then layer the remaining luʻau leaves onto the pork evenly and ensure the leaves are tucked into the baking dish.
- Cut a piece of parchment paper large enough to cover the baking dish then tightly wrap dish with aluminum foil. You may use ti leaves in place of parchment paper.
- Insert pan into oven and bake at 325°F for 3.5 hours.
- To test for doneness, peel back foil and parchment paper carefully. The pork and luʻau leaves should be very tender with the leaves being a very dark green color.
- Optional: Garnish with diced tomato, sliced onion, and a drizzle of chili pepper water and serve immediately.
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