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Pan-Pork-Lau-Lau-Recipe-by-Lui-Hokoana

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Pan Pork Lau Lau by Lui Hokoana

Dr. Lui Hokoana earned a doctorate of education degree from the University of Southern California. He received a master’s degree in communications from UH Mānoa and bachelor’s degree in political science from UH Hilo. 
Dr. Hokoana was appointed University of Hawaiʻi Maui College’s chancellor in 2014. Hehas served his community through covid and the devastating fires in many ways and has secured more than $20 million in county, state, federal and private funds to support various UH systemwide initiatives that have contributed to unprecedented enrollment growth, financial aid access, service to underrepresented groups and overall student success.   
This Pan pork laulau dish was created by his mom when they would have church functions with a lot of people and you dont have enough room or space to make 100 laulau, so you make it in an oven.
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Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine Hawaiian
Servings 5 Serves
Calories 729 kcal

Ingredients
  

  • 4 ti leaves (exact number depends on your pan size)
  • 9 luau leaves
  • 3 lbs. pork
  • to taste Hawaiian salt

Instructions
 

  • De-bone and cut the ends off of ti leaves (enough to line your pan).
  • Place ti leaves on the bottom of your pan.
  • Add 3 luau leaves on top of the ti leaves, leaves facing up.
  • Cut your pork butt into small cube sizes so it cooks quicker.
  • Place meat on your luau leaves, making one layer.
  • Add a generous amount of Hawaiian salt over the pork.
  • Add 3 more luau leaves on top and repeat the same process for the next layer.
  • Place 3 luau leaves over the top, leaves facing down this time, and tuck them into the sides of the pan.
  • Cover the top of the luau leaves with more ti leaves, the same way you started.
  • Cover the pan with foil and cook at 350°F for 1.5 hours.
  • Place the pan in the refrigerator overnight so everything hardens.
  • The next day, cut into the size pieces you want, then place the pan back in the oven at 300°F for 30 minutes to warm it up.
  • Remove ti leaves, serve hot, and enjoy.

Nutrition

Calories: 729kcalCarbohydrates: 2gProtein: 47gFat: 58gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 196mgSodium: 158mgPotassium: 942mgFiber: 1gSugar: 1gVitamin A: 1080IUVitamin B1: 2mgVitamin B5: 2mgVitamin C: 17mgCalcium: 64mgIron: 3mg
Keyword pan pork lau lau, Hawaiian recipe, pork lau lau, luau leaves, ti leaves, Hawaiian main course, Hawaiian food, steamed pork, Hawaiian salt, lau lau recipe, taro leaves, Hawaiian cooking, pork recipes
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