Lau Lau: Taro Leaf Steamed Bundle
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Lau lau — pork, fish, or butterfish wrapped in taro leaves, then wrapped in ti leaves, and steamed for 3–4 hours — is one of the most distinctive preparations in Hawaiian cooking. The taro leaves contain calcium oxalate crystals (the same compound that makes raw taro painful to eat) that break down only with prolonged moist heat. The result of the extended steaming: the taro leaves become silky, spinach-like in texture, and their bitterness transforms into a mild, earthy richness.
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The Thread
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Flavour Context
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