Hawaiian Pork Lau Lau Recipe with Molé Mama & Sassy Chef

Taste the islands of Hawaii with this traditional preparation of Steamed Pork Lau Lau by Sassy Chef Sasanna. Whether steamed deep in the sands of Maui or in your kitchen, Pork Lau Lau requires very few ingredients yet takes a long time to steam, at least three hours.

Sassy Chef takes you step by step from the preparation of various tropical leaves to tying a nifty stem knot! As Molé Mama chimes in from behind the camera - and helps roll taro leaves! - Sassy Chef also shares her passion for Hawaiian culture and "ohana."

Hawaiian Pork Lau Lau: Ingredients
- Boneless pork butt, chopped in 2- to 3-inch cubes
- Black cod (or "Butterfish") cut in 2-ounce pieces
- Course Hawaiian Sea Salt
- Several banana leaves, taro leaves, etc
- Water for boiling leaf stems, steaming the pork

WHY PORK LAU LAU?
Having lived on Maui for several years, Sassy Chef Sasanna chose to share this particular Hawaiian dish with Molé Mama because it reminds her of "ohana" (or family). When she thinks of Pork Lau Lau, she pictures several family members assembling green leafy presents to put underground for earthy steam. From the start, Sassy Chef confesses its an intimidatingly simple dish, whether you cook it at the beach or with tin foil at home.

CONNECT with MOLÉ MAMA
Read more guest chef recipes on her website: molemama.com
Find Mexican Food inspiration on her Instagram: @mole_mama
Share recipes and tips with her on Facebook: fb.com/molemama

Filmed on location in Maui, Hawaii by Molé Mama
Edited by Caron Modern Media
caronmodernmedia.com
@caronmodmedia

Видео Hawaiian Pork Lau Lau Recipe with Molé Mama & Sassy Chef канала Molé Mama