What is Hawaiian Lau-Lau?

• Hawaiian lau lau is a beloved local dish—a combination of steamed pork and butterfish wrapped in luau leaves from the taro plant. It’s a favorite comfort food in Hawaiian culture, cherished for its juicy, melt-in-your-mouth texture. This dish comprises fatty pork and butterfish wrapped in lu’au leaves and cooked to perfection. Lau lau can also be served as a side dish alongside sweet potato, poi, lomi lomi salmon, and kalua pork. While the inner lu’au leaf is edible, the outer leaf, resembling a ti leaf, is only used for steaming. A freshly prepared lau lau is delicious and bursting with juicy, savory flavors.

What is Lau Lau in Hawaiian cuisine?

• Lau Lau is a traditional Hawaiian dish made by steaming a mix of fatty pork, sweet potatoes, and fish wrapped in lu’au leaves, secured with ti leaves. It’s often cooked in an imu pit, holding cultural significance in Hawaiian gatherings.

Are the leaves used in Lau Lau important?

• Yes, both lu’au leaves and ti leaves are integral. Lu’au leaves add flavor and nutrition, while ti leaves serve as a protective covering during the steaming process and hold ceremonial value.

Why is Lau Lau considered a method of cooking rather than a specific dish?

• Lau Lau involves a specific way of preparing food—steaming ingredients in leaves—which can include various fillings, emphasizing its methodological aspect over a fixed recipe.

Can Lau Lau be prepared using modern cooking appliances?

• Yes, modern kitchen tools like rice cookers, instant pots, or pressure cookers can be used to prepare Lau Lau, expediting the cooking process.

How can Lau Lau be made healthier?

• Health-conscious individuals often substitute fatty pork with poultry or turkey in Lau Lau recipes to reduce fat content while maintaining the dish’s essence.

Are there variations to Lau Lau to accommodate dietary preferences?

• Yes, the adaptability of Lau Lau allows for ingredient substitutions to suit dietary needs without compromising its traditional cooking method.

What is the Taro plant?

• The Taro plant, also known as Colocasia esculenta, is a tropical plant cultivated for its starchy corms (underground storage stems) and edible leaves. It’s a staple in many cuisines worldwide.

Where is Taro grown and what cultures utilize it?

• Taro is cultivated in regions with warm, moist climates, primarily in Asia, Africa, the Pacific Islands, and parts of the Americas. It holds cultural significance in Polynesian, Hawaiian, Asian, and African cuisines.

What nutritional value does Taro offer?

• Taro is rich in nutrients, providing carbohydrates, fiber, vitamins C and B6, potassium, and minerals like magnesium and manganese. It’s a good source of energy and contributes to a balanced diet.

How is Taro used in cooking?

• Taro can be boiled, mashed, fried, or steamed. The corms are used in various dishes like stews, soups, chips, and desserts. Taro leaves are utilized in wraps or cooked similarly to spinach.

Are all parts of the Taro plant edible?

• While the corms are the primary edible part, Taro leaves are also consumed in many cultures after proper cooking. However, some varieties may contain calcium oxalate crystals, requiring thorough cooking to neutralize potential irritation.