Course : Seafoods
Serves: 1
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1/3 pound butterfish or salmon
1 pound pork butt -- (brisket o.k.)
16 pieces luau leaves -- (see substitute)
8 pieces ti leaves

Preparation / Directions:

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.

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