Ultimate Laulau

August 10, 2018 / By Foodland

Ultimate Laulau

Get ready to feast your eyes! Chef Keoni combines the delicious flavors of pork, beef, butterfish & sweet potato to make the Ultimate Laulau.
Course Dinner, Main Course
Cuisine Beef, Fish & Seafood, Pork
Servings 5 Servings


  • 10 Ti Leaves (washed and ribs removed)
  • 2 packages lu'au (taro) leaves (washed and stems removed, peeled and cut into 2-inch sections)
  • 1 pound Boneless beef short ribs or chuck or pork butt (cut into 2 -inch chunks)
  • 1 pound Pork Belly (skin removed and cut into 1-inch chunks)
  • 1 pound salted Butterfish (cut into 1 in. chunks)
  • 2 medium Sweet Potatoes (washed and cut into chunks)
  • Hawaiian salt (as needed)


  1. Divide luau leaves into 5 portions. That is how many leaves will be used per laulau.
  2. Take 2 ti leaves and place them on a flat surface in an X pattern.
  3. In one hand, stack 1 portion of luau leaves. In the center of the top leaf, place 1/5 of the beef short ribs or pork butt, pork belly, butterfish and sweet potato in a mound. Sprinkle with a teaspoon of Hawaiian salt.
  4. Wrap the the lu’au leaves around the meat mixture into a tight bundle.
  5. Place the bundle in the center of the Ti leaves.
  6. Wrap the ti leaves around the lu’au leaf bundle.
  7. Using the stem end of one of the Ti leaves, cinch a knot around the top of the bundle, creating a little wrapped package.
  8. Finish with the other 4 laulau.
  9. In a pot large enough to hold the 5 laulau, create a steamer. Place a 1 inch oven proof dish in the bottom, upside down and fill with 1 inch of water.
  10. Place the laulau on the inverted oven proof dish.
  11. Bring the water to a boil and then lower to a simmer.
  12. Steam for 4 hours, checking the water level making sure the pot doesn’t go dry.
  13. Remove and serve.
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