Featured Farmer, Kaisen Carrillo of Hanalei Kalo Co., shares his recipes of Laulau and Squid Luau. These dishes contain luau leaf which -you guessed it- can be purchased from Hanalei Kalo Co.. Bonus: luau leaf is full of protein, vitamins, minerals, antioxidants and aloha!
Prep: 30 Mins | Cook Time 4h | Ready in 4h 30m | 4 Servings
- 1 lb. Pork butt
- ½ lb. Butterfish, salmon or pork belly fat, rinse and remove any excess salt
- 16 fresh whole med. size luau leaves
- 8 Ti leaves
- 1 Tbs. Hawaiian Salt
- Season the pork and fish/fat with Hawaiian salt
- Rinse the luau leaf and ti leaves.
- Place 2 ti leaves in an X on the table, to create 1 serving of Laulau
- Open 4 luau leaves stacked flat.
- Add a handful of ¼ lb pork pork and ⅛ lb. fish/fat on top the luau leaf and fold closed.
- Place each bundle of taro leaves on a set of ti leaves
- Wrap it into a packet and completely enclose ti leaf with foil or tie the ends of the ti leaves together with a piece of string
- Place the 4 servings in a large steamer, and steam for 3 to 4 hours
Prep time: 30 min | Cook Time: 1h 30min | Ready in 2h | 6 Serving
- 2 lbs. of Luau Leaf
- ½ – 1 lb. Squid
- 2 c. water
- 1 tsp. Hawaiian Salt
- 2 c. Coconut milk
- Wash the luau leaf
- Remove stems and fibrous part of vein
- Place wash leaves in large saucepan and add water
- Bring it to a boil, lower heat, and simmer for one hour, stir frequently
- Pound squid/octopus to remove slime, boil til tender then cut to bite sizes
- Drain luau and add coconut milk, salt, and squid to Luau till desired thickness and sweetness. You can also add brown sugar in if its not sweet enough.
- Heat but do not boil.