Lau Lau
Lau lau is a traditional Hawaiian dish of pork, and often a piece of butterfish, wrapped first in lūʻau leaves (young taro leaves) and then bundled in ti leaves before being steamed or slow-baked for several hours until the meat falls apart and the leaves cook down into a soft, spinach-like filling. The ti leaves are not eaten; they hold in moisture and impart a faint grassy aroma while the meat steams inside them.
Varieties
Lau lau made with only pork is common and slightly milder; adding a piece of salted butterfish is the more traditional version and gives the dish its distinctive briny depth. Chicken lau lau is a lighter modern variation using boneless chicken thigh in place of pork.
Buying tips
Fresh lūʻau leaves and ti leaves are sold at Hawaiian and Filipino markets, sometimes frozen in bundles specifically labeled for lau lau. Salted butterfish is usually found in the refrigerated or frozen fish section of the same stores. Pre-assembled frozen lau lau bundles, ready to steam, are also widely available where fresh leaves aren't sold.
Substitutes
Collard greens (for lūʻau/taro leaves) — 1:1 by weight
Closest texture match once cooked down; strip the tough center stem before layering, since taro leaves have none.
Swiss chard (for lūʻau/taro leaves) — 1:1 by weight
Cooks down a little softer and slightly sweeter than taro leaf; remove the ribs first.
Spinach (for lūʻau/taro leaves) — 2:1 by weight
Wilts down far more than taro or collard leaves, so use roughly double the amount to end up with a similar amount of cooked filling.
Banana leaves (for ti leaf wrapping) — 1:1
Softer and easier to fold than ti leaves; steam briefly first to make them pliable and prevent tearing.
Foil-lined parchment (for ti leaf wrapping) — as needed
Not a flavor substitute, just a wrapping method for when no leaves are available; wrap parchment around the filling first, then foil, to hold in steam.
Storage
Cooked lau lau keeps in the refrigerator for 3 to 4 days, still wrapped in its leaves, in a sealed container. For longer storage, freeze wrapped bundles for up to 3 months; thaw overnight in the refrigerator before reheating.
How to use
Serve lau lau whole, unwrapping the ti leaf at the table, alongside steamed white rice or poi. The cooked lūʻau leaves inside act as the vegetable component, so no extra green side is needed. Leftover meat and leaves can also be shredded and folded into fried rice.
What it pairs with
Traditionally served as part of a plate with steamed rice, lomi lomi salmon, and poi, and often alongside haupia for dessert.
Nutrition
The taro leaf filling contributes iron, vitamin A, and fiber similar to other dark leafy greens, while the pork and butterfish provide most of the protein and fat. Salted butterfish adds a significant amount of sodium, so rinse it briefly before wrapping if that's a concern.
FAQ
Can you eat the ti leaves wrapped around lau lau?
No. Ti leaves are tough and inedible even after hours of steaming; they're removed and discarded, and only the pork and cooked taro leaf filling inside are eaten.
Can taro leaves be eaten raw?
No. Raw taro leaves contain calcium oxalate crystals that irritate the mouth and throat; they must be fully cooked, which is why lau lau is steamed for several hours rather than a shorter time.
How long does lau lau take to cook?
Traditional steaming or baking takes 3 to 5 hours at a low, steady steam to fully break down the taro leaves and tenderize the pork; shortcuts using a pressure cooker can cut this to about 1 hour.
What's the difference between lūʻau leaves and ti leaves?
Lūʻau leaves are young taro leaves, cooked and eaten as the filling; ti leaves are a separate, larger, glossier leaf used only as the outer wrapping and never eaten.
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