Poi and Lau Lau with Vegan Butter

Ingredients

• 2 cups Poi
• about 450 g Pork Shoulder (cut into 2-inch cubes)
• 12 Taro Leaves
• 1 tbsp Hawaiian Sea Salt
• 2 tbsp Vegan Butter
• 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 3 to 4 taro leaves flat on a clean surface, overlapping them slightly to create a base.
2. 2Add a few cubes of the about 450 g Pork Shoulder to the center of the taro leaves. Sprinkle the pork with 1 tbsp Hawaiian Sea Salt and add a small amount of the 2 tbsp Vegan Butter on top of the pork.
3. 3Carefully fold the taro leaves around the pork to create a secure packet, ensuring no filling can escape. If needed, you can tie the packet with kitchen twine (not included in ingredients).
4. 4Arrange the laulau packets in a steamer basket. Place the steamer basket over a large pot containing 2 cups of water. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and steam for 3 to 4 hours, or until the pork is very tender and easily pulls apart. The steam should be consistent throughout the cooking time.
5. 5Prepare to serve by placing the 2 cups of Poi into individual serving bowls. The poi should have a smooth, slightly sticky consistency.
6. 6Carefully remove the steamed laulau packets from the steamer. Unwrap one laulau packet per serving and place it alongside the poi in each bowl. Serve immediately.

Substitutions

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