Lau Lau

Ingredients

• 0.5 pounds salt butterfish , rinsed several times to remove excess salt
• 0.5 pounds pork butt , cut into 1 inch cubes
• 4 bonelesss chicken thighs
• 1 tablespoon Hawaiian sea salt
• 8 tis leaves
• 1 pound taro leaves

Instructions

1. 1

   Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.

2. 2

   Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.

3. 3

   Place the bundles in a large steamer, and steam for 3 to 4 hours.