Lau Laus
1 lb. fresh pork
1 lb. brisket stew
3/4 lb. salted salmon or butterfish
3 lbs. taro leaves
24 ti leaves
salt
Wash the taro leaves (luau), remove stem and tough fibrous part of the rib. Prepare ti leaves, removing stiff rib from under side of the leaf. Wash the leaves.
Divide pork, meat, and fish into 12 parts. Salt to taste, depending on saltiness of fish. Wrap a piece of pork, meat, and fish in 8 to 10 taro leaves.
Place the wrapped bundle in the center of the ti leaves. Pull up the ti leaves and tie the ends securely with stem end of the ti leaves. If preferred, the laulau may be wrapped in one large leaf with another leaf around it in the opposite direction, making a flat package. This should be tied securely with string. Steam the laulau 4 hours or longer in a covered steamer in the oven at 300 F. Sweet potatoes and baking bananas may be steamed with the laulaus during the last 2 hours of baking.
Laulaus may be cooked in the pressure cooker for 1-1/2 hours at 15 lbs. pressure.
