Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
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Ingredients
- 2 pounds fresh lu'au (young rato tops) or large, fresh spinach leaves
- 1/2 pound salted butterfish or black cod
- 4 pounds pork butt, cubed
- 1-1/2 tbsp Hawaiian or rock salt
Servings: people
Units:
Instructions
- Wash spinach, and remove excess water. Soak butterfish in water for about 2 hours. Drain, and cut fish into 1/4-inch slices.
- In a 9 x 13-inch pan, layer in the following order: 1 pound spinach, pork cubes, sprinkle of Hawaiian salt, butterfish, and remaining spinach. Seal tightly with foil, and bake at 350 degrees F for 1-1/2 hours. Cut into 12 portions, and serve immediately with poi or hot rice.
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