| 1 | Recipe by: arielle@bonkers.taronga.com |
| 2 | Remove stem and fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. |
| 3 | Place pork in bowl. |
| 4 | Add salt. |
| 5 | Work together. |
| 6 | Arrange 5 leaves, the largest on the bottom. |
| 7 | Place pork with fat side up. |
| 8 | Place fish on top of pork. |
| 9 | Fold leaves over pork and fish to form a bundle (puolo). |
| 10 | Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. |
| 11 | Place lau lau on the end of a ti leaf and wrap tightly. |
| 12 | Wrap another ti leaf around in the opposite direction, thereby forming a flat package. |
| 13 | Tie with string, or fibrous part of ti leaves. |
| 14 | Place in a steamer. |
| 15 | As soon as water is boiling, turn heat to low. |
| 16 | Steam lau laus 5 to 6 hours. |
| 17 | Remove string before serving. |
