Hawaiian Lau Lau

1. Begin by preparing the leaves according to the instructions below:

Luau leaves:

1. Clean the luau leaves by washing them individually, then chop off the stem at the bottom of each leaf. Cut the stems into half-inch pieces and set aside.

Ti leaves:

1. Wash the leaves and pat fry using kitchen paper. Carefully remove the thickest vein from each leaf to give the leaf more flexibility when it will be time to wrap the filling.

Assembly and cooking:

1. On a clean surface arrange 3-5 luau leaves one on top of the other, making sure the biggest leaf is at the bottom and the smallest on top.
2. Add a few chunks of pork and butterfish to the center of the top leaf. Add a few cubes each of the sweet potatoes and carrots on top as well, if using and some of the chopped luau leaf stems.
3. Sprinkle some sea salt on top and wrap everything up with the leave sin a tight bundle.
4. Next wrap the ti leaves around each bundle and tie ends of each ti leaf toto a secure topknot, or you can use some kitchen string too if the leaves are too small.
5. Place your bundles in a steamer and cook for about 3-4 hours. The result is a lovely and soft parcel full of delicious tender meat.
6. Once done, take out the bundles and remove the inedible ti leaf. The result is amazing: lovely soft parcels full of delicious tender meat!
7. Serve immediately with a side of rice or poi, chilli pepper water and whatever other Hawaiian side dishes you enjoy!