Ingredients:
1 pound medium-sized laulau (taro) green leaves, cleaned/washed and dried without the stem
5 pounds pork – fresh port butt, chopped into medium cubes with fat on each piece
1 cup Hawaiian salt
1 cup garlic salt
24 ti leaves
Instructions:
Open a taro (laulau) leaf and place another on top of it, so there should be two.
Place four to five pieces of pork in the middle of the taro leaf.
Sprinkle a teaspoon of Hawaiian salt and a teaspoon of garlic salt all over the pieces of pork on the taro leaves.
Wrap the taro leaves around the pork. Prepare the ti leaves by thinning out the stem so it can bend. (Do not split the ti leaf). Wrap the taro leaf bundle in two ti leaves making sure that it is secure, and tie the ti leaf.
Repeat this process until all laulau bundles have been wrapped securely. Place all laulau bundles into a pressure cooker for one hour. Open and bring out a hot, cooked bundle.
Open and remove the ti leaves. Enjoy the pork laulau.
Watch the Hawaiian Club make laulau on BYU–Hawaii's YouTube here.