This is as close to the secret recipe I can give out. Shared from a good friend on the Big Island. First off, there are Taro and Banana leaves used in this recipe. You can use a substitute for the Taro leaf but it is just not the same.
Makes me hungry every time I see it. (I have some banana leaves in the freezer from the last time). This is from my travels. This is one recipe that is unique and reminds me of those days in Hawaii.
Ingredients
4 to 6 pound boneless pork butt roast or country-style ribs (cut into 1 1/2 inch chunks)
Taro Leaves (Luau Leaves) need to be purchased fresh and can be found at local Asian specialty markets. If unable to find locally, Swiss Chard, Beet Greens, Collard Greens, or large spinach leaves can be substituted. I personally think the Swiss chard or beet greens would have the closest flavor to cooked taro leaves. Taro leaves are edible when properly cooked.
3 tablespoons Hawaiian Sea Salt
Hawaiian Sea Salt can be found at most gourmet or local Asian markets or ordered online. Coarse kosher or sea salt can be substituted.
3 tablespoons soy sauce (also known as shoyu sauce) – can use low sodium if desired
6 Banana leaves, cleaned and thick rib removed
Ti leaves or Banana leaves can be purchased frozen at local Asian or Latin specialty markets, and also online. Allow frozen leaves to thaw, rinse and pat dry before using. If unable to purchase, lining crock pot with aluminum foil and covering top of pork snugly with foil can be substituted to create steamy environment. Both Ti Leaves and Banana Leaves are not edible.
1 cup water
Instructions
Rinse and pat dry pork with paper towel. Cut pork into 1-1/2 inch cubes. In large bowl, add pork, Hawaiian Alea Sea Salt, and soy sauce. Toss until all the meat pieces are covered evenly.
Remove stems from taro leaves. Stack 2 large taro leaves on top of each other or 4 to 6 medium to small taro leaves. Place 2 to 3 chunks of seasoned pork in the center of the taro leaves.
Wrap taro leaves around the pork chunks creating a bundle.
Slow Cooker Instructions
Line a 5-quart crock-pot bottom and sides with 4 Ti leaves or banana leaves (shiny side up – facing food), forming a slight basket all the way up the sides of the crock pot. If unable to purchase the Ti or Banana leaves, lining crock pot with aluminum foil and covering top of pork snugly with aluminum foil can be substituted to create a steamy environment.
Place bundle in crock pot seam side down. Repeat this step until crock pot is full of wrapped pork. Pour water over the pork bundles.
Place remaining Ti or Banana leaves over top (shiny side down, facing food), tucking in edges. Cover the top of the crock pot with aluminium foil and place the lid on top.
Cook on low for 8 hours or until Taro Leaves are fully cooked (dark green and soft).
Not recommended to cook on high setting. The author of Cooking and Crafting 101 received the following feedback: “I received feedback that the fast 4-hour version caused their mouth to itch. Luau leaves need to be thoroughly cooked so that this does not happen, so I encourage you to do the 8-hour version.”
Serve pork and cooked taro leaves with steamed white rice and enjoy!
NOTE: Do not eat the Ti or Banana Leaves as they are not edible.
Serves many.
Instant Pot Pressure Cooker Instructions
Next you will want the wrap either ti leaves, banana leaves, or foil around the pork bundles to create individual steam packets. You can wrap 2 pork bundles in a ti or banana leaf. Cross 2 leaves over each other (shiny side of leaf faces in) and wrap around the pork bundles. Tie the ti or banana leaf bundle closed with kitchen twine.
Next you will want the wrap either ti leaves, banana leaves, or foil around the pork bundles to create individual steam packets. You can wrap 2 pork bundles in a ti or banana leaf. Cross 2 leaves over each other (shiny side of leaf faces in) and wrap around the pork bundles. Tie the ti or banana leaf bundle closed with kitchen twine.
Add 2 cups of water to the inner pot and place a steamer rack inside (this will prevent the pork bundles from sitting in the water while steaming). Stack the Lau Lau bundles inside the pot to no more than 2/3 full.
Cover with the lid and close to seal the lid.
Make sure the pressure valve is also closed (handle turned to Sealing) to lock in the steam while cooking.
Select Manual cooking setting at High Pressure, then adjust cooking time to 1 hour (60 minutes).
When cooking time is finished, open the pressure valve to Quick Release the steam. Once the pressure has been released, the lid can be opened.
Cooking Tip: Open one of the bundles and check the pork to see if it is tender enough to your liking. If not, rewrap the bundle and place back in pressure cooker and cook for 10 minute increments (checking the pork each time) until you are satisfied with the tenderness.
Remove the ti or banana leaves and discard as they are not edible.
Serve the pork and cooked taro leaves with steamed white rice and enjoy!
