Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  pound         butterfish or salmon
   1      pound         pork butt -- (brisket o.k.)
  16                    luau leaves -- (see substitute)
   8                    ti leaves

Preparation:

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau leaves.