VLOG #2 How to make Pork and chicken Laualau without the Ti leafs.

Preheat the oven to 350°F.

Cut the pork shoulder into large chunks and season with sea salt and black pepper.

Lay out the ti leaves on a flat surface, overlapping them slightly.

Place a piece of pork shoulder and a slice of butterfish in the center of the ti leaves.

Add minced garlic, chopped onion, and sliced green onions on top of the meat.

Fold the ti leaves over the meat to create a parcel, ensuring it is tightly wrapped.

Wrap the ti leaf parcel in banana leaves for added flavor and moisture.

Secure the banana leaves with kitchen twine or aluminum foil.

Repeat the process for the remaining pork and butterfish.

Place the wrapped parcels in a large baking dish and add water to the bottom of the dish.

Cover the dish tightly with aluminum foil to trap steam.

Bake in the preheated oven for 3-4 hours until the meat is tender.

Meanwhile, peel and chop the sweet potatoes and taro into chunks.

Boil the sweet potatoes and taro in salted water until fork-tender, about 15-20 minutes.

Drain the vegetables and serve alongside the lau lau parcels.

Garnish with lime wedges and drizzle with soy sauce before serving.

Allergens