Lau lau is a Hawaiian cuisine staple that you’ll find served at get-togethers and authentic restaurants. Understanding its unique history and how to enjoy this dish will make it more memorable, so here are essential details to share with friends and family the next time you have Hawaiian food.

History

Lau lau consists of pork and fish (usually salted) butterfish wrapped in
taro or luau leaves. The bundle is then tied up in a ti leaf and steamed in
an underground oven called an imu until fully cooked. It’s served with Poi or steamed rice and other Hawaiian favorites like kalua pig and lomi salmon.
Lau lau also refers to a cooking technique. The same dish may be cooked with chicken, fish, or vegetables like breadfruit and sweet potato, depending on where you’re dining.

This dish was first introduced by the Polynesians who settled on the Hawaiian Islands. The name translates to “leaf leaf.” The taro and ti leaves are essential ingredients in Hawaiian cuisine. Many Hawaiians believe planting ti leaves will bring good luck, and ancient Polynesians believed it had otherworldly powers.

How to Eat It

First, remove the ti - leaves holding the meat, fat, fish, and luau leaves together. Set the ti leaves aside and mix the meat, fish, and leaves together. Make sure to get each piece of pork, butterfish, and taro leaves in a bite to savor all of the rich flavors. Eat with Poi, rice or your starchy filler of choice.

If you want to try lau lau and other authentic Hawaiian cuisine, contact Hawaii Food Products. Based in Waipahu since 1955, this wholesaler carries a large selection of mouthwatering foods, including poi, meats, and pasteles, made with locally sourced ingredients. Learn more about their offerings and shipping options on their website. Call (808) 676-9100 to place an order.