Preparation / Directions:
Wash the taro leaves thoroughly. 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. Place pork in bowl. Add salt. Work together. Arrange 5 leaves, the largest on the bottom. Place pork with fat side up.
Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and wrap tightly.
Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low.
Steam lau laus 5 to 6 hours. Remove string before serving.