Iberico Pork Top Loin “Lau-Lau”
Makes 4 Servings
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WINE PAIRING | |
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| Gewurztraminer | ||
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.
INGREDIENTS
- 1 Iberico Pork Top Loin (approx. 1 1/2lbs)
- 1 tbsp Flake Sea Salt Jacobsen Sea Salt)
- 3 bunches Collard Greens de-ribbed & cleaned
- 2 bunches Mustard Greens, de-ribbed & cleaned
- Recommended Side:
- Steamed Rice or Poi
DIRECTIONS
- Some New Task of the Recipe:
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).