Laulau - cooking recipe

Ingredients

3 1/2 lb. taro leaves
1 lb. salted butterfish
24 ti leaves
2 lb. pork butt
salt

Preparation

Cut pork butt and butterfish into 8 pieces and salt it generously.
Wash taro leaves. Remove stem and large vein from each leaf.
Wrap one piece of meat into 2 to 3 taro leaves. Arrange 3 ti leaves on table, crossing each leaf and making a circle.
Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leaf end up, and tie together tightly with string.
Cut excess ti leaf stalks.
Arrange on a rack of a large steam pot with a tight fitting cover.
Add water and steam for 4 hours.
Yields 8 servings.