Pork Lau Lau: Discover the Mouthwatering Hawaiian Delicacy You’ve Been Missing Out On

Pork lau lau, a delectable Hawaiian dish, tantalizes taste buds with its symphony of flavors. This traditional delicacy, wrapped in ti leaves and cooked to perfection, embodies the essence of Hawaiian cuisine. Let’s embark on a culinary journey to explore the history, ingredients, preparation, and cultural significance of pork lau lau.

History and Cultural Significance

Pork lau lau originated in ancient Hawaii, where it was prepared for special occasions and ceremonies. The dish holds a deep cultural significance, reflecting the strong connection between Hawaiians and the land. Ti leaves, used as wrappers, represent nature’s embrace, while the pork symbolizes abundance and prosperity.

Ingredients

The key ingredients in pork lau lau include:

• Pork shoulder or belly
• Salt and pepper
• Ti leaves
• Taro leaves (optional)
• Coconut milk
• Onions
• Green onions
• Ginger
• Garlic
• Hawaiian salt

Preparation

Preparing pork lau lau is a labor of love that requires patience and skill. Here’s a step-by-step guide:
1. Season the Pork: Season the pork generously with salt and pepper.
2. Wrap the Pork: Place two layers of ti leaves on a flat surface. Place the pork in the center and wrap it tightly, tucking in the sides.
3. Add Taro Leaves (Optional): If using taro leaves, wrap them around the ti leaves to prevent scorching.
4. Create the Lau Lau: Bind the wrapped pork with twine or string to secure the lau lau.
5. Prepare the Sauce: In a large bowl, combine coconut milk, onions, green onions, ginger, garlic, and Hawaiian salt.
6. Cook the Lau Lau: Place the lau lau in a steamer or large pot filled with water. Steam or simmer for 3-4 hours, or until the pork is tender and cooked through.

Variations

Pork lau lau can be customized with various ingredients and techniques:

• Seafood Lau Lau: Replace the pork with fish or seafood, such as salmon, tuna, or shrimp.
• Vegetable Lau Lau: Create a vegetarian version by using tofu, tempeh, or vegetables instead of pork.
• Pressure Cooker Lau Lau: Shorten the cooking time by using a pressure cooker.
• Baking Lau Lau: Bake the lau lau in the oven for a slightly crispier exterior.

Serving

Pork lau lau is traditionally served with a side of poi, a Polynesian dish made from mashed taro root. It can also be accompanied by other Hawaiian dishes such as kalua pig, lomi lomi salmon, or haupia (coconut pudding).

Nutritional Value

Pork lau lau is a nutritious dish that provides a balance of protein, carbohydrates, and fats. The pork is a good source of protein, while the ti leaves and taro leaves are rich in fiber and vitamins. The coconut milk adds healthy fats and calcium.

Pairing with Wine

When pairing pork lau lau with wine, consider the following:

• White Wines: Dry Riesling, Sauvignon Blanc, or Pinot Grigio
• Red Wines: Merlot, Cabernet Franc, or Syrah

Final Note: A Taste of Hawaiian Heritage

Pork lau lau is more than just a dish; it’s a culinary embodiment of Hawaiian culture and history. Its unique flavors and textures, wrapped in the embrace of ti leaves, create a symphony of flavors that delights the palate. Whether prepared for a special occasion or enjoyed as a casual meal, pork lau lau remains a beloved dish that connects Hawaiians to their heritage and culinary traditions.

Questions You May Have

1. What is the best type of pork to use for lau lau?
Pork shoulder or belly is the most tender and flavorful.
2. Can I make lau lau ahead of time?
Yes, you can wrap and freeze the lau lau for up to 3 months. Defrost before cooking.
3. How do I know when the lau lau is cooked?
The pork should be tender and easily pierced with a fork.
4. What is the traditional way to eat lau lau?
With your hands, using the ti leaves as a wrapper.
5. Can I use other leaves besides ti leaves?
Yes, but ti leaves are preferred for their unique flavor and aroma.