Laulau - cooking recipe

Ingredients

12 lb. pork
2 lb. salt salmon
4 lb. taro tops or spinach (fresh)
2 lb. butter fish
24 Ti leaves

Preparation

Wash Ti leaves and taro tops or fresh spinach.
Cut fish in cubes and soak for 4 hours.
Cut pork in chunks so you will have 1 pound for each laulau.
Be sure your Ti leaves are large.
For each laulau, put 2 Ti leaves in a triangle, then on this, put taro tops, about 6 or 8 leaves.
On this, put your pork and fish, then roll this up tightly and tie with string.
Cook laulau 3 hours in steamer.
Cover tightly so steam does not escape.
Makes 12.