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Lau laus

1 lb luau (taro leaves) or fresh spinach
1 1/4 lbs pork cut in 6 pieces
3/4 lbs salmon or butter fish, cut in 6 pieces
1 tablespoon rock salt
12 ti leaves or aluminum foil
1 cup water

Wash the taro leaves thoroughly. Remove stem and fibrous part of
veins by pulling gently with the tip of a knife from the stem out to
the edge of the leaves. Place pork in bowl. Add salt. Work
together. Arrange 5 leaves, the largest on the bottom. Place pork
with fat side up. Place fish on top of pork. Fold leaves over pork
and fish to form a bundle (puolo). Prepare each ti leaf by cutting
partially through the stiff rib and stripping it off. Place lau
lau on the end of a ti leaf and wrap tightly. Wrap another ti leaf
around in the opposite direction, thereby forming a flat package.
Tie with string, or fibrous part of ti leaves. Place in a steamer.
As soon as water is boiling, turn heat to low. Steam lau laus 5 to
6 hours. Remove string before serving.


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