Traditional Lau Lau

Lau lau is one of Hawaii’s most iconic dishes, born from the ingenuity of Polynesian cooking traditions. Pork shoulder or belly is seasoned with Hawaiian sea salt, wrapped in taro leaves, and secured inside ti leaves before being steamed slowly until tender. Traditionally cooked in underground imu ovens, lau lau today is often prepared in steamers or slow cookers. The result is melt-in-your-mouth pork with a subtle earthiness from the taro leaves, a dish that connects the present to Hawaii’s ancient cultural and spiritual roots.

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Prep Time 20

Cook Time 5

Ingredients

1 ½ lbs pork shoulder or belly cut into large chunks
6 –9 taro leaves or collard greens as substitute
3 ti leaves or banana leaves as substitute
1 tablespoon Hawaiian sea salt
Kitchen twine for tying
Water for steaming

Instructions

Season the pork chunks generously with Hawaiian sea salt.
Place 2–3 taro leaves flat, and add a portion of pork in the center. Fold the leaves around the meat into a tight bundle.
Wrap the taro bundle in a ti leaf (or banana leaf), folding securely. Tie with kitchen twine to hold in place. Repeat for remaining bundles.
Place the lau lau in a slow cooker with 2–3 cups of water. Cover and steam on low for 4–5 hours, until the pork is tender and the leaves are soft.
Remove the outer ti or banana leaves before serving. Eat hot with poi, rice, or vegetables.

Video

Notes

Leaf Substitutions: If taro leaves and ti leaves are unavailable, collard greens and banana leaves make reliable substitutes without losing the spirit of the dish.

Cooking Method: While an imu was once the traditional method, a slow cooker provides a practical way to replicate the same moist, tender results at home.

Salt Matters: Hawaiian sea salt adds an authentic flavor and texture, but kosher salt can be used in its place if needed.