Best 4 Chicken And Pork Lau Lau Recipes
**Experience the Exquisite Flavors of Chicken and Pork Lau Lau: A Culinary Journey to Polynesia**
Embark on a culinary adventure to the heart of Polynesia with the tantalizing dish of chicken and pork lau lau. This traditional Hawaiian delicacy is a harmonious blend of succulent meats, aromatic leaves, and a symphony of spices. The chicken and pork, marinated in a savory blend of soy sauce, sesame oil, garlic, and ginger, are carefully wrapped in taro leaves and steamed to perfection. The result is a tender and flavorful dish that embodies the essence of Polynesian cuisine.
This comprehensive guide presents a collection of meticulously curated chicken and pork lau lau recipes, each offering a unique twist on this classic dish. From the traditional method using fresh taro leaves to innovative variations that incorporate spinach or cabbage leaves, these recipes cater to diverse preferences and skill levels.
Whether you're a seasoned cook seeking to expand your culinary horizons or a novice looking to explore the vibrant flavors of Polynesia, this article provides all the essential information and step-by-step instructions to ensure a successful lau lau-making experience. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable journey together.
LAU LAU
Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g
HAWAIIAN LAU LAU
Steps:
- First, prep the two types of leaves. LUAU LEAVES: take the luau leaves and wash them thoroughly one by one. Chop off the bottom stem that extends past the bottom of the leaf. Chop that stem into 1/2-inch pieces and set aside. TI LEAVES: wash the ti leaves and pat dry. Remove the main/thickest vein that runs through the center of the ti leaf. Removing this vein allows the ti leave to be more pliable/easy to fold as you will be using it to wrap the fillings. Set aside.
- At a clean workstation, stack 3-5 luau leaves on the counter. Arrange them so that the biggest leaf is on the bottom and the smallest leaf is on top.
- In the center of the leaf, put in a few chunks of the pork butt and butterfish. Add 2-3 pieces each cubed carrots and purple Okinawan sweet potato, if using. Add several of the chopped luau leaf stems. Sprinkle over Hawaiian sea salt.
- Use the luau leaves to fold and wrap all the fillings in a tight bundle.
- Next, wrap the ti leaves around the luau leaf bundle. Use the ti leaf ends to tie a topknot. If the ends are too short, use a string to tie/secure the bundle.
- Put the wrapped lau lau in a steamer. Steam for three to four hours till nice and tender. Remove the ti leaf (you can't eat the ti leaf), and serve! Ideally with rice and/or poi, chili pepper water and all your favorite Hawaiian side dishes like lomi lomi salmon and chicken long rice. Don't forget the kulolo for dessert ^_^
LAU LAU (KALUA PORK WITH BUTTERFISH WRAPPED IN TARO LEAVES)
Provided by Food Network
Categories main-dish
Time P1DT7h40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water with the Liquid Smoke and sea salt in a large bowl. Add the pork butt and let marinate in the refrigerator for 24 hours.
- Cut the stems off the taro leaves and soak the leaves in a large bowl or salad spinner filled with water for 20 minutes. Rinse the leaves, then repeat soaking for 20 minutes and rinse again.
- Place a 14-inch square of foil on a work surface and spray with nonstick cooking spray. Place 1 taro leaf on the foil, then center about 12 ounces of the pork butt and 2 ounces of the butterfish on top (overlap several taro leaves if necessary to fit). Wrap the taro leaf over the filling, folding in from the sides first so that it completely covers the filling, then roll shut like a burrito, using additional taro leaves to wrap over any tears. Wrap in another 1 to 2 layers of leaf (you will need 6 to 8 ounces of leaves, total, for each packet). Tightly fold the foil over the packet to completely cover the taro leaves. Repeat with the remaining leaves, pork butt and butterfish. Reserve remaining pork butt for another use.
- Place the Lau Lau packets in a large steamer pot, cover and cook for 6 hours. Add water to the steamer as needed.
EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO
Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.
Provided by AngeNZ
Categories Curries
Time 1h23m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
- Heat oil in medium to large pot and add onions. Stir until onions are soft.
- Add vindaloo mix to pot and cook for 1 to 2 minutes.
- Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
- Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.
Nutrition Facts : Calories 65.2, Fat 3.3, SaturatedFat 0.4, Sodium 588.5, Carbohydrate 8.9, Fiber 1.9, Sugar 2.9, Protein 1.3
Tips:
- Choose the right meat: Lau lau traditionally uses pork and chicken, but you can also use beef, lamb, or fish. If using chicken, use bone-in, skin-on thighs or drumsticks for added flavor.
- Marinate the meat: Marinating the meat in a flavorful mixture of soy sauce, oyster sauce, garlic, and ginger will help tenderize and infuse it with flavor.
- Use fresh taro leaves: Fresh taro leaves are essential for authentic lau lau. If you can't find them, you can use frozen taro leaves, but be sure to thaw them completely before using.
- Wrap the lau lau tightly: The lau lau should be wrapped tightly to prevent the filling from leaking out. Use a double layer of taro leaves to ensure that the lau lau is well-sealed.
- Steam the lau lau: Lau lau is traditionally steamed, but you can also bake it in the oven. If steaming, use a steamer basket lined with parchment paper to prevent the lau lau from sticking.
Conclusion:
Lau lau is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can be easily tailored to your own taste preferences. With a little bit of planning and effort, you can make authentic lau lau at home. So, gather your ingredients, put on your apron, and get cooking!
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