Easy Pan Lau Lau

Featured in the Honolulu Star-Advertiser on April 25, 2012.

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Ingredients:

Easy Pan Lau Lau

  • 3 pounds lean pork butt, cut into bite-sized pieces
  • 1 pound salted butterfish, soaked and rinsed, cut into bite-sized pieces
  • 2 teaspoons liquid smoke
  • 4 pounds luau (taro) leaves, stems removed and washed
  • 6 to 8 ti leaves, stems removed and washed

Directions:

Preheat oven to 350°F. Line a 17" x 11" x 2" pan with foil. In a large bowl, mix pork and fish with liquid smoke. Lay half the ti leaves in pan, then half of the luau leaves. Arrange pork mixture evenly on luau leaves; lay the remaining luau leaves on top of pork mixture, then the ti leaves. Cover pan tightly with foil. Bake for 3 hours. Makes 10 servings.

Approximate Nutrient Analysis per serving:
530 calories, 40 g fat, 13 g saturated fat, 170 mg cholesterol, greater than 200 mg sodium, 7 g carbohydrate, 4 g fiber, 3 g sugar, 36 g protein

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