Laulau, a traditional Hawaiian dish, is a flavorful and satisfying experience. It consists of pork, or pork and fish (typically butterfish), wrapped in lu’au (taro) leaves and steamed to perfection. The steaming process infuses the meat with the earthy flavors of the lu’au leaves, creating a truly unique taste. This article will guide you through the process of making laulau in a steamer, ensuring that you can recreate this culinary masterpiece at home.
Understanding Laulau: A Hawaiian Culinary Staple
Laulau is more than just food; it’s a connection to Hawaiian culture and tradition. The dish has deep roots in Hawaiian history, dating back centuries. Traditionally, laulau was cooked in an imu, an underground oven, which imparted a smoky flavor that is still associated with the dish today. While an imu is still used for large-scale luaus, most home cooks now opt for steaming as a more convenient and accessible method.
The Importance of Lu’au Leaves
Lu’au leaves are the heart and soul of laulau. These taro leaves are essential for both flavor and texture. They provide a subtle, earthy taste that complements the richness of the pork and fish. More importantly, the leaves tenderize the meat during the steaming process, resulting in a succulent and flavorful dish. Finding fresh lu’au leaves can be challenging outside of Hawaii, but some specialty stores and online retailers may carry them. If fresh leaves are unavailable, frozen lu’au leaves can be used as a substitute, but the flavor and texture may be slightly different.
Choosing Your Protein: Pork and Butterfish (or a Substitute)
The traditional laulau protein combination is pork and butterfish (also known as black cod or sablefish). The pork provides a rich, savory base, while the butterfish adds a delicate, buttery flavor. However, butterfish can be expensive and difficult to find, so many people substitute it with other types of fish, such as salmon, cod, or even chicken. Pork belly is the preferred cut because of its high fat content, which renders during steaming and adds moisture and flavor to the laulau.
Gathering Your Ingredients: The Laulau Shopping List
Before you start cooking, make sure you have all the necessary ingredients. Here’s a comprehensive list:
- Fresh Lu’au Leaves: 12-16 large leaves (or equivalent frozen)
- Pork Belly: 2-3 pounds, cut into 2-inch cubes
- Butterfish (or substitute): 1-2 pounds, cut into 2-inch pieces
- Hawaiian Salt: To taste (sea salt can be used as a substitute)
- Water: For steaming
Sourcing High-Quality Ingredients
The quality of your ingredients will directly impact the flavor of your laulau. Opt for the freshest lu’au leaves you can find. Look for leaves that are vibrant green and free from blemishes. If using frozen leaves, thaw them completely before using. For the pork, choose pork belly with a good amount of fat. The fat will render during cooking, keeping the laulau moist and flavorful. If you are using butterfish, look for fillets that are firm and have a fresh, clean smell. If substituting with another fish, choose a fatty fish that will not dry out during steaming.
Preparing the Laulau: Assembling the Packages
Once you have gathered your ingredients, it’s time to assemble the laulau packages. This process involves layering the lu’au leaves and filling them with pork and fish.
Cleaning and Preparing the Lu’au Leaves
Before using the lu’au leaves, it’s important to clean them thoroughly. Rinse the leaves under cold water to remove any dirt or debris. If the stems are tough, you can trim them off. Consider briefly blanching the leaves in boiling water for a minute or two to help them become more pliable and easier to wrap.
Assembling the Laulau Packages
To assemble the laulau, lay out 2-3 lu’au leaves on a flat surface, overlapping them slightly. Place a few pieces of pork and fish in the center of the leaves. Sprinkle generously with Hawaiian salt.
Wrap the leaves tightly around the pork and fish, forming a compact package. Make sure the package is sealed well to prevent the filling from leaking out during steaming. You can secure the package with kitchen twine if desired, though this is not always necessary. Repeat this process until all the pork and fish are used.
Steaming the Laulau: The Heart of the Process
Steaming is the key to cooking laulau to perfection. The steam gently cooks the meat and fish, infusing them with the flavor of the lu’au leaves.
Setting Up Your Steamer
You can use a variety of steamers to cook laulau, including bamboo steamers, electric steamers, or even a pot with a steamer basket. Ensure your steamer is large enough to accommodate all the laulau packages without overcrowding them. Add water to the steamer, making sure the water level is below the steamer basket.
Steaming Time and Temperature
Place the laulau packages in the steamer basket, making sure they are not overcrowded. Cover the steamer and bring the water to a boil. Once the water is boiling, reduce the heat to medium-low and steam the laulau for 2-3 hours, or until the pork is very tender. Check the water level periodically and add more water as needed to prevent the steamer from running dry.
Checking for Doneness
To check for doneness, carefully remove one of the laulau packages from the steamer. Open the package and check the pork. The pork should be very tender and easily shredded with a fork. If the pork is still tough, continue steaming for another 30 minutes and check again.
Serving and Enjoying Your Laulau
Once the laulau is cooked, it’s time to serve and enjoy! Laulau is typically served hot, straight from the steamer.
Traditional Accompaniments
Laulau is often served with poi (pounded taro root), rice, or sweet potatoes. It can also be served with lomi salmon (salted salmon massaged with tomatoes and onions) and haupia (coconut pudding). These accompaniments complement the richness of the laulau and create a complete Hawaiian meal.
Enjoying the Flavors of Hawaii
Laulau is best enjoyed hot, allowing you to savor the complex flavors of the pork, fish, and lu’au leaves. The meat should be tender and juicy, with a subtle earthy flavor. The lu’au leaves will be soft and slightly wilted, adding a unique texture to the dish. Laulau is not just a meal; it is an experience. It is a taste of Hawaii that can be enjoyed anywhere in the world.
Tips and Tricks for Perfect Laulau
Here are a few tips and tricks to help you make perfect laulau every time:
- Don’t be afraid to experiment with different types of fish. While butterfish is traditional, other fatty fish like salmon or cod can also be used.
- If you can’t find fresh lu’au leaves, frozen leaves can be used as a substitute. However, the flavor and texture may be slightly different.
- Be generous with the Hawaiian salt. It is essential for flavoring the pork and fish.
- Make sure the laulau packages are sealed tightly to prevent the filling from leaking out during steaming.
- Check the water level in the steamer periodically and add more water as needed.
- If you are using a bamboo steamer, line the bottom of the steamer with parchment paper or banana leaves to prevent the laulau from sticking.
Variations on Laulau
While pork and fish are the traditional ingredients, there are many variations on laulau. Some people make laulau with chicken, beef, or even tofu. You can also add other ingredients to the filling, such as vegetables or spices.
Some variations include:
- Chicken Laulau: Substitute the pork with chicken thighs or breasts.
- Beef Laulau: Substitute the pork with beef chuck or brisket.
- Vegetarian Laulau: Use tofu or tempeh as the protein source and add vegetables such as taro root, sweet potatoes, or mushrooms.
Troubleshooting Common Laulau Problems
Even with the best instructions, sometimes things can go wrong. Here’s how to troubleshoot some common laulau problems:
- Laulau is too dry: Make sure you are using pork belly with a good amount of fat. The fat will render during cooking and keep the laulau moist. You can also add a little bit of water or broth to the laulau packages before steaming.
- Laulau is not flavorful enough: Be generous with the Hawaiian salt. It is essential for flavoring the pork and fish. You can also add other spices, such as garlic, ginger, or chili peppers.
- Laulau is falling apart: Make sure the laulau packages are sealed tightly. You can use kitchen twine to secure the packages if needed.
- Lu’au leaves are bitter: Some lu’au leaves can be bitter. To reduce the bitterness, blanch the leaves in boiling water for a minute or two before using them.
Storing Leftover Laulau
Leftover laulau can be stored in the refrigerator for up to 3 days. To reheat, steam the laulau for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be slightly different. It can also be frozen for later consumption.
Laulau: A Taste of Aloha at Home
Making laulau at home may seem daunting, but with the right ingredients and instructions, it’s a rewarding culinary experience. This traditional Hawaiian dish is a flavorful and satisfying meal that is sure to impress your family and friends. So gather your ingredients, fire up your steamer, and get ready to experience the taste of Aloha. The key is patience and attention to detail.
This dish, steeped in Hawaiian heritage, offers a unique glimpse into the culture. By carefully selecting your ingredients and following the steaming process, you can recreate this authentic taste in your own kitchen. The aroma of the lu’au leaves mingling with the savory pork and fish is a delightful invitation to a truly special dining experience. Enjoy your homemade laulau!
What is laulau and what makes it authentically Hawaiian?
Laulau is a traditional Hawaiian dish consisting of pork (typically kalua pig), salted butterfish or chicken, and taro leaves (lūʻau) steamed in ti leaves. Authenticity stems from using the traditional ingredients sourced locally in Hawai’i and prepared using time-honored methods. The specific flavors and textures of Hawaiian-grown taro leaves and the slow steaming process are key components.
Genuine laulau reflects the historical connection Hawaiians have with their land and food. Using ingredients from the islands and respecting the cultural significance of the dish ensures that the final product honors the tradition. Store-bought ingredients or drastic alterations in preparation can stray from the authentic flavor and experience.
What kind of pork is best for making authentic laulau?
Traditionally, kalua pig is the preferred choice for making authentic laulau. Kalua pig is pork that has been slow-cooked in an underground oven (imu), imparting a smoky and rich flavor. This traditional method provides a depth of flavor that significantly enhances the laulau.
However, if an imu isn’t accessible, a good substitute would be pork shoulder (butt roast). Look for a cut with good marbling and fat content for optimal flavor and moisture. Season it generously with Hawaiian sea salt before wrapping it in the taro leaves.
What are lūʻau and ti leaves, and where can I find them if I’m not in Hawai’i?
Lūʻau leaves are the edible taro leaves that form the base of the laulau. They contribute a unique earthy flavor and help keep the pork and butterfish moist during steaming. Ti leaves are large, waxy leaves used to wrap the laulau bundles. They impart a subtle sweet aroma and help to seal in the flavors.
Outside of Hawai’i, finding fresh lūʻau and ti leaves can be challenging. Check Asian grocery stores or specialty markets that carry Hawaiian or Polynesian ingredients. Some online retailers also ship these leaves, though be sure to consider freshness and shipping costs. As a last resort, banana leaves are sometimes used as a substitute for ti leaves to contain the ingredients, although the flavor will differ.
Can I use any type of fish in my laulau or is salted butterfish essential?
Salted butterfish (also known as black cod or sablefish) is a traditional component of laulau and contributes a rich, buttery flavor and a slightly salty element. The salting process also helps to preserve the fish and provides a distinct texture that complements the pork and taro leaves. It enhances the overall flavor profile of the dish significantly.
While salted butterfish is the traditional choice, finding it can be difficult and sometimes expensive. If you can’t find it, you can try using another fatty, white fish that can withstand the steaming process, like fresh cod or halibut. However, be aware that the flavor will differ from the traditional laulau. You may want to add a touch of sea salt to the fish to mimic the saltiness of salted butterfish.
How do I properly wrap the laulau to prevent it from falling apart during steaming?
The key to wrapping laulau securely is layering the lūʻau and ti leaves correctly. Start with a base of several large lūʻau leaves, overlapping them to create a sturdy nest. Place the seasoned pork and salted butterfish in the center of the lūʻau leaves. Fold the lūʻau leaves tightly around the filling, ensuring it’s completely enclosed.
Next, wrap the entire bundle securely with ti leaves. Use enough ti leaves to create a firm and tight package. Tie the bundle with kitchen twine or strips of ti leaves to prevent it from unraveling during steaming. The tighter the wrapping, the better the laulau will hold its shape and retain moisture.
How long do I need to steam the laulau, and how do I know when it’s done?
Steaming laulau typically takes several hours, depending on the size of the bundles and the heat of your steamer. A general guideline is to steam for at least 3 to 4 hours. This allows the pork to become incredibly tender and the taro leaves to fully cook and meld with the other flavors.
To check for doneness, carefully open one of the laulau bundles. The pork should be very tender and easily shreddable. The lūʻau leaves should be soft and slightly translucent. If the pork is still tough or the leaves are still firm, continue steaming for another hour and check again.
Can laulau be made ahead of time, and how should it be stored and reheated?
Yes, laulau can definitely be made ahead of time. In fact, many believe that the flavors meld and deepen even further after a day or two in the refrigerator. Allow the cooked laulau to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
To reheat laulau, you can steam it again for about 30-45 minutes, or until heated through. Alternatively, you can microwave it, but be sure to add a little water to the container to prevent it from drying out. Steaming is the preferred method as it helps to retain the moisture and flavor of the laulau.