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
- 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.
- Lay out a layer of collard greens into a sheet shape. Put 3-4 cubes of the salted pork in the middle.
- Top the pork with some of the mustard greens, then more of the collard greens.
- Use a burrito-style roll to tightly roll all the leaves around the pork.
- Roll the leaf bundle tightly in a sheet of parchment paper.
- 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.
- Repeat steps 2-6 with the remaining pork & leaves.
- Steam the bundles in a basket over a large pot of water until cooked through & tender – somewhere between 2 & 3 hours.
- Unwrap the bundles & serve the pork & greens with your choice of starch side (poi or steamed rice would be traditional).