Laulau – pressure cooker recipe November 12, 2008Posted by marksun in Dad, Hawaiian, pork, pressure cooker.
- 12 large luau leaves or more smaller leaves
- a pound of pork, cut into big chunks and divided four ways
- big piece of salted butterfish, divided four ways
- 8-10 big ti leafs
Divide the luau into four piles
divide the pork and butterfish into four piles
wrap and tie up, 2 ti leaf per lau lau, trim to make nice package.
My dad tried using rubber bands a few times – not such a good idea because of the rubber band taste.
Fire up pops big pressure cooker ( I still have my dad’s pressure cooker)
3″ of water on privet – line bottom with ti leaves.
place laulau in pressure cooker
Cook at pressure for 2 hours.
Most pressure cooker recipes say 1 hour but in my pressure cookers 1 hour is just not enough. I go 2 hours. The luau leaves needs to be completely cooked to disintegration to completely disolve the oxalic acid crystals in the leaves. If not cooked throughly the oxalic acid will leave you with a scratchy sensation in the mouth and throat. It won’t really hurt you but it is unpleasant. If the cooked leaves still separate into individual leaves, it is not cooked enough. 2 hours at pressure in the pressure cooker is 100% reliable.
No pressure cooker? If you use a stovetop steamer, cook 4 hours (or more)! If you have a better method for timing/cooking the luau,or better pressure information for a pressure cooker, please post a comment!