Iberico Pork “Lau-Lau”

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Iberico Pork Top Loin “Lau-Lau”

Intensely savory, Lau Lau is traditional Hawaiian dish of pork wrapped in taro leaves & slow steamed to cook it and suffuse it with the leaves’ flavor & aroma.  Unfortunately taro leaves can be hard to find in many parts of the US, so we’ve approximated them here with a mix of collard greens & mustard greens.

Wine Pairing: Gewurztraminer

Ingredients:                                                      Makes 4 Servings
1 Iberico Pork Top Loin (approx. 1 1/2lbs)
1 tbsp Flake Sea Salt (we used Jacobsen Sea Salt)
3 bunches Collard Greens de-ribbed & cleaned
2 bunches Mustard Greens, de-ribbed & cleaned

Recommended Side: Steamed Rice or Poi


  1. Cut the top loin into ½” cubes. Put it in a bowl & sprinkle it with the flake salt.  Massage the salt into the pork with your fingers.
  2. Lay out a layer of collard greens into a sheet shape. Put 3-4 cubes of the salted pork in the middle.
  3. Top the pork with some of the mustard greens, then more of the collard greens.
  4. Use a burrito-style roll to tightly roll all the leaves around the pork.
  5. Roll the leaf bundle tightly in a sheet of parchment paper.
  6. Roll the parchment bundle tightly in a sheet of heavy duty aluminum foil, then again in another sheet of foil. You should be left with a bundle roughly the size of a large russet potato.
  7. Repeat steps 2-6 with the remaining pork & leaves.
  8. Steam the bundles in a basket over a large pot of water until cooked through & tender – somewhere between 2 & 3 hours.
  9. Unwrap the bundles & serve the pork & greens with your choice of starch side (poi or steamed rice would be traditional).

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