2-3 lbs. Pork Butt – cut into 1 in. chunks

1 lb.Butter fish – cut into 1 in. chunks

3 Tbs. Hawaiian rock salt

5-7 Taro leaves per Lau Lau

12 Ti leaves de-ribbed (one ti leaf per lau lau)

Aluminum foil

**Rinse Pork chunks and pat dry with paper towel. Combine w/ rock salt. Allow to stand in refrigerator for a least 1 hour.

**De-rib Ti leaves (remove hard stem in back of leaf by bending leaf midway and remove the hard rib from leaf)

**Stack 5-7 taro leaves on top of each other. Place 3 chunks Pork, 1 chunk fish in middle of leaves. Fold leaves, overlapping one another into tight bundle. Wrap bundle by rolling it up with the Ti leaf. Now wrap entire bundle tightly with foil.

**When ready to steam make sure the seam of the foil is facing upwards so none of the precious juices will leak out.

**Steam for 3 hours, minimum. Check water regularly. Remove Lau Lau from pot and allow to cool slightly before serving. Make plenty oooh and aaahhh sounds as you eat! Enjoy!

Yields: approximately 12 Lau Lau