Hawaiian Lau Lau (2), Pork or Chicken

We’ve been making this iconic, traditional Hawaiian dish for 75 years. Lau lau means "wrapped package" and we wrap pieces of pork butt/belly and butterfish (fatty sablefish) or succulent chicken thighs in a layer of lū‘au leaves (taro leaves), bundle all that up in tī leaves and and steam for hours until tender. It takes a lot of dexterity and practice to do it right! Lū‘au leaf is a Hawaiian staple and similar in texture and taste to spinach or collard greens, with a deep, savory taste. (Note that the meat may have a pink color; this is not indicative of doneness, but a factor of the myoglobin content and pH of the meat. Lau lau are cooked thoroughly to safe temperature.)

Each two-pack of lau lau is vacuum sealed for freshness. See below for storage and heating instructions. (First product photo shows uncooked lau lau; product ships pre-cooked and frozen -- see additional photos.)

Total Shipping Weight includes Ice Packs and Shipping materials. Please email or call if you want to select a specific delivery date. Catering@myhighwayinn.com &/or 808 369 8846. The product will arrive partially thawed. Refrigerate immediately and consume within 2-3 days.

Product Weight approximately 2.5lbs - will vary.

SHIPS WITHIN OAHU ONLY (Click HERE for Mainland Shipping)

We offer overnight shipping Monday thru Wednesday. Cut-off is noon the day prior for next-day shipping. Orders that arrive after noon on Wednesday will be shipped the following Monday or Tuesday. 

STORAGE & HEATING

To store: Ships vacuum sealed; do not remove from bag until ready to eat. Product may arrive partially thawed; refreezing is not recommended if product has thawed partially or fully. Refrigerate or freeze immediately upon receiving. May be stored in the refrigerator up to 3 days or freezer 1 month.

Preparation (instructions are for one bag containing two lau lau):

Stovetop (using steamer):

Step 1: Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while frozen but will impact reheating time significantly.)

Step 2: Add one to two inches of water to a large pot that can accommodate a steamer insert (water level should remain below the steamer insert) and bring to a boil, or use a steamer appliance and follow appliance instructions. Remove lau lau from bag and arrange in a single layer on the steamer insert, cover with lid, and cook for 15 to 20 minutes (until center reaches 160°F. Do not allow water to boil off completely.

Step 3: Remove lau lau from pot.

Step 4: Remove outer ti leaf wrapping (cut through the knot and peel leaves away); do not remove the inner spinach-like luau leaf (taro leaf).

Step 5: Kau kau time! Kāhea ʻai! Time to eat! Come and get it!

Microwave:

Step 1: Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)

Step 2: Cut a vent slit (approx. 1 inch) in vacuum bag.

Step 3: Set bag on a microwave-safe plate

Step 4: Microwave on high for 18 minutes. Use vent slit to insert thermometer and check temperature; center of lau lau should be 160°F. If not fully reheated, continue microwaving in two-minute increments until 160°F in center.

Step 5: Carefully cut bag open (watch out for escaping steam) and remove contents.

Step 6: Remove outer ti leaf wrapping (cut through the knot and peel leaves away); do not remove the inner spinach-like luau leaf (taro leaf).

Step 7: Kau kau time! Kāhea ʻai! Time to eat! Come and get it!