Pork 'Uala Pan Laulau
Servings: 6
Ingredients
- 1 lb Lu'au, Taro leaves, stems peeled
- 1 lb 'Uala sweet potato, raw
- 1 tsp Hawaiian salt
- 1 lb Pork butt, raw, boneless ¼" trim
Instructions
- Preheat oven to 350° F.
- Wash lūʻau and stems. Peel outer layer of stem and trim into 1” pieces and add to a large mixing bowl.
- Wash and dry ʻuala well then dice into 1” cubes and add to bowl.
- Dice pork into 1” chunks and add to bowl. Add salt and mix well.
- If available, line your baking dish with 2 tī leaves. Lay down half of your lūʻau into the bottom of the baking dish. Top with your pork and ʻuala mixture. Then cover with remaining lūʻau, tucking in the excess leaves. Cover tightly with foil to capture the steam. This will help keep your laulau moist.
- Bake for at least 3 hours and test lūʻau for doneness. Leaves should be fork tender, dark in color, and wilted.
- Evenly cut into 2’’x4’’ squares. Serve warm.
Notes
Lūʻau contains calcium oxalate which causes severe itchiness if not cooked long enough.
Nutrition Facts
Pork 'Uala Pan Laulau
Serving Size
93 g
Amount per Serving
Calories
160
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Cholesterol
30
mg
10
%
Sodium
360
mg
16
%
Potassium
292
mg
8
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Protein
1
g
2
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.