Pennsylvanian pork laulau
In Hawai'i, one of our favorite dishes is Pork laulau. It's pork, wrapped in Taro leaves and cooked for a long time, sometimes served with coconut milk. We've had the best pork laulau with coconut milk at the farmers market in Hilo. I wish we could grow Taro. It has a very distinctive flavor and texture but there is no reason why we couldn't use the older sow thistles that grow in our yard.
I made this recipe with one big piece of pork butt when I took the pictures, but smaller pork butt portions look nicer for serving. You can make nice little packages wrapped with cooking twine.
It's a very easy dish to make and you want to cook it for at least 8 hours.
I made this recipe with one big piece of pork butt when I took the pictures, but smaller pork butt portions look nicer for serving. You can make nice little packages wrapped with cooking twine.
It's a very easy dish to make and you want to cook it for at least 8 hours.
This recipe serves 2
Ingredients: 2 pieces of 1/4 lb pork butt A big bunch of big old leaves 2 cans coconut milk 1 lemongrass, cut in pieces 1 or 2 garlic cloves salt and pepper Directions: Create two beds of big old leaves. Season the pork butt with salt, pepper and some slices of garlic. Lay the pork on top of the leaf beds, fold the leaves to make a package and secure with cooking twine. Transfer the packages into the crock pot. Pour the coconut milk over the packages. Set the crock pot on low and let cook for at least 8 hours, turning the packages over after 4 hours. Serve with cooked rice, drizzled with some fish sauce and/or mirin and fried onions. It's not the traditional pork laulau but it's the next best thing here in Pennsylvania. Bring out the leis! :-) |
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